Name: Radish Salad with Mint and Pistachios
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 pound red or pink radishes, cut into 1/4-inch thick wedges; Grated zest from one lemon, about 1 teaspoon; 1/4 cup minced shallots, from 1 to 2 shallots; Juice from one lemon, about 3 to 4 tablespoons; 1/2 teaspoon salt; A heaping 1/4 cup shelled pistachios; 10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup; 1 tablespoon extra virgin olive oil

Ingredients

4 serv.

1 pound red or pink radishes, cut into 1/4-inch thick wedges
Grated zest from one lemon, about 1 teaspoon
1/4 cup minced shallots, from 1 to 2 shallots
Juice from one lemon, about 3 to 4 tablespoons
1/2 teaspoon salt
A heaping 1/4 cup shelled pistachios
10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
1 tablespoon extra virgin olive oil

Instructions

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1 Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.
2 Toast the shelled pistachios by heating a small skillet on medium high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
3 When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out.
4 Serve immediately. Links: Roasted Radishes and Greens Salad , from White on Rice Couple Jicama, Orange and Radish Salad , from Herbivoracious Black Radish and Potato Salad , from Chocolate and Zucchini