Lebanese radish salad

    (10)
    25 min

    Gorgeous Levantine flavours pepper this simple salad. Crunchy radish slices are combined with toasted walnuts, lemon juice, honey and fresh mint. Satisfying and somehow greater than the sum of its parts. It is prettiest when served immediately.


    4 people made this

    Ingredients
    Serves: 8 

    • 120g walnut halves
    • 450g radishes, trimmed and sliced into thin rounds
    • 3 tablespoons extra-virgin olive oil
    • 2 teaspoons fresh lemon juice
    • 3/4 teaspoon coarse sea salt, or to taste
    • 1/2 teaspoon honey
    • 20 fresh mint leaves

    Method
    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Toast walnuts in a dry frying pan over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
    2. Place radishes in a serving bowl.
    3. Whisk oil, lemon juice, salt and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
    4. Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad, then serve.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (8)

    by
    1

    Refreshing and delicious!!  -  07 Mar 2018  (Review from Allrecipes US | Canada)

    by
    1

    This was good, but I felt like something was missing...maybe some thinly sliced onion or something? I also think that this needed more lemon juice than called for, but that's my personal preference. I did use dried mint (I dried my fresh mint from the garden last year), but that was my only change. We love radishes and this was a nice, new way to enjoy them. I may try this again and tweak a few things. Thanks for sharing.  -  09 Mar 2015  (Review from Allrecipes US | Canada)

    by
    0

    This salad is a personal favorite and VERY filling. On its own, it seemed a bit wanting to me. So, I tossed it over chopped spinach as a salad filler. That gave it a more well-rounded feel to my meal. Household likes: 4, Household dislikes: 4  -  18 Mar 2018  (Review from Allrecipes US | Canada)