Fried Lemon and Radish Salad

Name: Fried Lemon and Radish Salad
Yield: 6 Servings
Ingredients: 2 medium shallots, thinly sliced; ¼ cup sherry vinegar or red wine vinegar; 2 Tbsp. fresh lemon juice; 1 Tbsp. plus 1½ tsp. finely chopped drained capers; 1 Tbsp. Dijon mustard; 1 tsp. honey; ¾ cup extra-virgin olive oil; Kosher salt, freshly ground pepper; ½ cup raw pistachios; 1 large lemon; Kosher salt; ¼ cup extra-virgin olive oil; Flaky sea salt; 3 oz. tender salad greens (such as arugula or mâche; about 3 cups); 2 cups coarsely chopped parsley leaves with tender stems; 1 cup mint leaves, torn if large; 1 bunch red radishes, trimmed, thinly sliced

Rebekah Peppler6 ServingsSource

dinner lunch side dairy-free gluten-free vegetarian salad salad dressing lemon citrus radish arugula mâche parsley

Ingredients

2 medium shallots, thinly sliced

¼ cup sherry vinegar or red wine vinegar

2 Tbsp. fresh lemon juice

1 Tbsp. plus 1½ tsp. finely chopped drained capers

1 Tbsp. Dijon mustard

1 tsp. honey

¾ cup extra-virgin olive oil

Kosher salt, freshly ground pepper

½ cup raw pistachios

1 large lemon

Kosher salt

¼ cup extra-virgin olive oil

Flaky sea salt

3 oz. tender salad greens (such as arugula or mâche; about 3 cups)

2 cups coarsely chopped parsley leaves with tender stems

1 cup mint leaves, torn if large

1 bunch red radishes, trimmed, thinly sliced

Method

Whisk shallots, vinegar, lemon juice, capers, mustard, and honey in a small bowl; let sit at least 10 minutes and up to 1 hour. Whisk in oil and season dressing with salt and pepper. Do ahead: Dressing can be made 2 days ahead; cover and chill.

Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown in spots, about 4 minutes. Transfer to a cutting board and coarsely chop.

Thinly slice lemon crosswise into rounds; pluck out seeds and discard. Cook lemon slices in a medium saucepan of boiling salted water until just barely tender, about 2 minutes. Drain and pat dry with paper towels.

Heat oil in a large skillet over medium-high. Working in batches, cook lemon slices, turning occasionally, until golden brown, about 5 minutes. Transfer to paper towels and season with sea salt; let cool. Set aside a few lemon slices for serving. Transfer remaining lemon slices to a cutting board and coarsely chop.

Drizzle half of dressing in a large bowl. Add greens, parsley, mint, radishes, and chopped lemon slices; toss to coat. Top with pistachios and reserved lemon slices. Serve remaining dressing alongside.