Raw vegetable salads are so easy to make and surprising tasty. When thinly sliced, an otherwise bitter vegetable like the radish morphs into a sweet, crisp salad. If you are following our $68 Dinner Story, reserve 2 radishes from your bunch for the Roasted Beet Salad with Flash-Pickled Radishes and Chard.
Recipe information
Total Time
20 minutes
Yield
Serves 4
Ingredients
Preparation
Step 1
Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
Step 2
Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
Step 3
Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.
Recipe notes
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