Instead of vinegar, the dressing for this salad leans on lime juice for freshness and olive brine to enhance the flavor of the olives. Since black radishes can sometimes be a little tough, slice them as thinly as possible; use a mandoline to make this task easier. Watermelon radishes tend to be sweeter and can be cut a little thicker for heartier crunch. If you can't find these types of radishes, use classic red radishes instead.

Sarah Copeland
This Story Originally Appeared On cookinglight.com

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Credit: Victor Protasio

Recipe Summary test

prep:
20 mins
total:
30 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place olives, oil, juice, and brine in a large bowl; whisk to combine. Add radishes to olive mixture; toss to combine. Let stand at room temperature 20 minutes, or chill up to 1 hour.

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  • Just before serving, add watercress and parsley to bowl, and toss to combine. Transfer to a platter, and sprinkle with cheese and salt.

Nutrition Facts

101 calories; fat 10g; saturated fat 2g; protein 2g; carbohydrates 2g; sodium 261mg.
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