V Radish salad
From Epicurious; ready in 15 minutes
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon-style mustard
1 pound of assorted radishes (black and daikon) shredded, or very thinly sliced
One small shallot, sliced paper-thin
2 tablespoons extra-virgin olive oil
Fine sea salt
1. In a medium sized bowl whisk together the lemon juice and the mustard, then slowly whisk in the olive oil into the mixture until it emulsifies.
2. Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.