Radish and Carrot Salad with Tuna and Capers

salad kid-friendly quick & easy dinner lunch tuna carrot radish spring summer sugar conscious pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher small plates

Jill Santopietro

Serves 4

Source

Ingredients

1 bunch radishes (about 1/2 pound)

2–3 medium carrots (about 1/2 pound)

2 1/4 teaspoons kosher salt, divided

2 teaspoons fresh lemon juice

2 teaspoons white wine or Champagne vinegar

3/4 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper, plus more

2 tablespoons olive oil

1 1/2 tablespoons capers

4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)

2 tablespoons parsley leaves

Method

Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.

Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.

Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.