Lebanese Radish Salad Recipe
This crisp radish salad features toasted walnuts and fresh mint tossed in a bright lemon-honey dressing. It is a refreshing and peppery side dish that comes together in minutes.
Ingredients
Salad
- 1 cup walnut halves
- 1 lb radishes trimmed and sliced into thin rounds
- 20 fresh mint leaves
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon honey
Instructions
- Heat a frying pan or skillet over medium heat.
- Add the walnuts and toast for about 4 minutes, until they darken slightly and smell fragrant.
- Remove the walnuts from the pan and let them cool slightly, then chop them.
- Place the sliced radishes in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and honey.
- Pour the dressing over the radishes and toss until evenly coated.
- Stack the mint leaves in layers, roll them up tightly, and slice crosswise into thin ribbons.
- Add the mint ribbons and chopped walnuts to the radishes, and toss gently to combine.
- Serve as is.