Recipe: Radish and Herb Salad

Serves 6 to 8.

Note: From Melissa Clark.

• 1 small shallot, very thinly sliced, preferably on a mandoline

• Zest of 1 Meyer lemon

• 4 tsp. Meyer lemon juice, more as needed

• 1/4 c. extra-virgin olive oil, more as needed, for drizzling

• 4 c. fresh parsley leaves

• 6 radishes, very thinly sliced, preferably on a mandoline (1 c.)

• 1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 c.), plus 1/2 c. fennel fronds

• 2 tsp. drained capers

• Flaky sea salt (such as Maldon), as needed

• Black pepper, as needed

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

In a large bowl, combine parsley, sliced celery 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.

Nutrition information per serving:

Calories81

Carbohydrates4 g

Fat7 g

Saturated fat1 g

Cholesterol0 mg

Sodium56 mg

Calcium60 mg