Here a simple dressing coats crisp shavings of raw carrots and radishes.
2 medium carrots
1/4 cup thinly sliced spring onion
1 (8-ounce) bunch radishes with tops
1 tablespoon thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (4-ounce) package goat cheese, cut into 8 slices
How to Make It
Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.
Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil, and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat.
Arrange goat cheese on a serving platter; top with salad. Serve immediately.
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This was such an impressive presentation as well as a very simple, but elegant taste! Even though basil isn't in season this far north until well into June and July, I used dried basil from my garden and it still came through in the flavor. The radish greens were also a nice surprise. I'd never eaten them before. The ones from the Farmer's Market were a bit dirty, but the cleaned up nicely.
This recipe was quick and simple. My 7 and 11 year old daughters liked it. My hubby didn't. Will probably make it again since I am always looking for veggie dishes and salads that my kids like. But may have to tweak it a little bit to suit my husband's tastes.
Very good! I never know what to do with the turnips from my CSA delivery, but now I have the perfect solution. I took this to a casual gathering of friends, I wasn't sure if anyone would like it, but it disappeared in a minute! I mashed some goat cheese into the dressing to hold it together a little better.
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