Radish And Carrot Salad With Tuna And Capers
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
56
Spice
35
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 bunch
Radishes (about 1/2 pound)2.25 tsps
Kosher Salt (divided)2 tsps
Lemon Juice (fresh)2 tsps
White Wine3 tsp
Dijon Mustard2 tbsps
Olive Oil1.5 tbsps
CapersDirections:
1
Slice radishes into very thin rounds
2
Using a vegetable peeler, peel carrots lengthwise into long, thin slices
3
Combine 2 tsp
4
Salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes
5
Drain and pat dry
6
Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp
7
Salt in a small bowl until combined
8
Whisk in oil in a slow stream
9
Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat
10
Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper
11
Slice radishes into very thin rounds
12
Using a vegetable peeler, peel carrots lengthwise into long, thin slices
13
Combine 2 tsp
14
Salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes
15
Drain and pat dry
16
Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp
17
Salt in a small bowl until combined
18
Whisk in oil in a slow stream
19
Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat
20
Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper