I came across this recipe while flipping through a beautiful cookbook in Barnes & Noble. Unfortunately I didn’t write down the title of the book so I can’t credit the author. I made because I needed to do something with all the radishes and carrots I had in my fridge. It’s the frugal version of my root salad but as good.
Thank you, anonymous cookbook author! Your salad was a big successes.
Quick Radish & Carrot Salad
Quick salad to make on the side to refresh the pallet or to eat with a sandwich or small lunch.
Servings: 4 as a side
Ingredients
- 1 handful almonds or any nuts of your choice
- 3 medium carrots, peeled and sliced thinly
- 3 large radishes or 10 – 15 baby radishes, sliced thinly
- Sea salt
- A pinch of chili flakes – optional
- 10 black peppercorns
- 1 juicy lemon - About 1/4 cup
- Parsley or any leaf to garnish – optional
Instructions
- Put the almonds in a frying pan over medium heat or in a 300ºF preheated oven or toaster oven and roast them for 5 – 10 minutes, stirring occasionally, until they are lightly colored. Let them cool then put on a cutting board and roughly chop them with a large sharp knife. Or put them in a plastic bag and crush them with a rolling pin.
- Put the sliced carrots and radishes in a large jar or container. Add a good pinch of salt, chili flakes and peppercorns. Squeeze in the lemon juice. Close the jar or container and shake vigorously. Taste and correct seasoning. Store in the fridge or serve immediately with the crushed almonds and garnish with parsley.
