Here a simple dressing coats crisp shavings of raw carrots and radishes.
Cooking Light APRIL 2009
1. Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.
2. 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.
3. Arrange goat cheese on a serving platter; top with salad. Serve immediately.
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