Radish and Herb Salad with Meyer Lemon Dressing

By Melissa Clark

Updated Oct. 17, 2023

Radish and Herb Salad with Meyer Lemon Dressing
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(372)
Comments
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Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here — they turn a good-looking mix into something truly stunning, with a piquant bite. If you can’t find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.

Featured in: A Radish and Herb Salad That’s on the Cutting Edge

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Ingredients

Yield:6 to 8 servings
  • 1small shallot, very thinly sliced, preferably on a mandoline
  • Zest of 1 Meyer lemon
  • 4teaspoons Meyer lemon juice, more as needed
  • ¼cup extra-virgin olive oil, more as needed, for drizzling
  • 4cups fresh parsley leaves
  • 2celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus ½ cup celery leaves
  • 6radishes, very thinly sliced, preferably on a mandoline (1 cup)
  • ½fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus ½ cup fennel fronds
  • 2teaspoons drained capers
  • Flaky sea salt (such as Maldon), as needed
  • Black pepper, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

89 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 240 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.

  2. Step 2

    In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.

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Ratings

5 out of 5
372 user ratings
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Comments

Carol Arnold

I made this for a large crowd , so added some baby arugula, frisee, and shredded radiccio. It made for a very pretty salad and everyone loved it. Instead of slicing everything with a mandolin, I used a food processor without using the "pusher" in the feed tube. Everything just feeds itself though and comes out very thinly sliced.

Darcy

I loved this, I dressed it in a way that I read in Bon Appetit where you dress salad with acid, then oil, and it worked really well. I think any herbs to add would be great, and also some favas for spring would be delicious.

Joyce

Very nice change from leaf salads! I've made it twice this week (the other half of the fennel bulb!). The second time I topped it with some freshly cooked and peeled Georgia shrimp, for a light supper.

Claudia

We found this too heavy on the raw vegetables and needed some softer additions. I added avocado, but I appreciate the comment that suggested spring greens and arugula.

Betsy S

I made the dressing and used it on an arugula salad with some veggies. When I have more time, I plan to try it with the slices. Maybe I can figure out how to use my mandolin.

KW

Used a regular lemon and added gnocchi for more carbs. So good!! Great recipe.

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