Radish, Mint and Crushed Pistachio Salad
1 pounds red or easter radish
0.33 cups pistachios
15 large mint leaves, chopped thin
1 tablespoon extra virgin olive oilShop this recipe
1. Cut radishes into 1/4-inch thick wedges. Grate zest of lemon, about 1 teaspoon. Mince shallots into 1/4 cup.
2. Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.
3. Toast the shelled pistachios by heating a small skillet on high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
4. When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out. Then toss the toasted pistachios, mint, and olive oil in with the radishes.
Chef’s notes: Save the excess liquid for a salad dressing with a little olive oil