black radish salad

  • 8 small (or 4 large) radishes
  • 1 tablespoon black lava salt
  • Zest and juice from 1 lemon
  • 1/4 cup extra virgin olive oil 
  • 3 tablespoons chopped toasted walnuts
  • 2 tablespoons chopped fresh flat-leaf Italian parsley

Using a mandoline or a very sharp knife, thinly slice radishes and arrange on a platter. Sprinkle salt and lemon zest over top. Drizzle with lemon juice and olive oil, and garnish with walnuts and parsley. 

Serves 6.

cook’s note: This recipe has been amended from the Radish Salad recipe in Sunday Suppers: Recipes + Gatherings. 

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