Beauty Heart Radish Salad with Lemon Vinaigrette
Serves 4 to 6.
Note: Spectacularly simple and simply spectacular, this recipe is great on a buffet table or served as a first course. Meyer lemons are mild and fragrant, a nice choice for this vinaigrette. Ricotta salata cheese is a salty soft sheep’s cheese. From Beth Dooley.
• 1 large Beauty Heart radish
• 1 tbsp. fresh lemon juice
• 2 tbsp. extra-virgin olive oil
• Pinch coarse salt
• Few grinds fresh pepper
• Pinch sugar
• 1/4 c. crumbled ricotta salata cheese, or goat cheese, or more as needed (see Note)
Cut the radish in half horizontally. Using a mandoline or very sharp knife, slice the radish very thin. Arrange the slices on a serving platter or individual plates.
In a small bowl, whisk together the lemon juice, oil, salt, pepper and sugar. Drizzle over the radish slices and then sprinkle the cheese overall. Serve immediately.
Nutrition information per each of 6 servings:
Calories 62 Fat 6 g Sodium 87 mg Saturated fat 2 g
Carbohydrates 2 g Calcium 39 mg
Protein 1 g Cholesterol 6 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 fat.