Marinated Radishes with Parsley
A very pretty spring salad
From Seward Coop
3 pounds radishes, any variety
1 tablespoon chopped flat leaf parsley
6 tablespoons olive oil
Freshly ground pepper
Kosher or coarse sea salt
2 tablespoons lemon juice
Wash and trim radishes and slice them very thinly so that they are translucent.
In a medium bowl, mix the radishes with the parsley, olive oil and pepper. Let marinate for at least two hours and up to 24 hours.
Season with salt, add the lemon juice, stir again, and transfer to a serving bowl.
Prep Tip: Do not add salt until just before serving. Any earlier and it will purge water from the radishes and make the salad watery