Name: Radish Salad with Mint and Pistachios
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound red or pink radishes, cut into 1/4-inch thick wedges -; Grated zest from one lemon, about 1 teaspoon -; 1/4 cup minced shallots, from 1 to 2 shallots -; Juice from one lemon, about 3 to 4 tablespoons -; 1/2 teaspoon salt -; A heaping 1/4 cup shelled pistachios -; 10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup -; 1 tablespoon extra virgin olive oil -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Radish Salad with Mint and Pistachios

1. 1 pound red or pink radishes, cut into 1/4-inch thick wedges -

2. Grated zest from one lemon, about 1 teaspoon -

3. 1/4 cup minced shallots, from 1 to 2 shallots -

4. Juice from one lemon, about 3 to 4 tablespoons -

5. 1/2 teaspoon salt -

6. A heaping 1/4 cup shelled pistachios -

7. 10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup -

8. 1 tablespoon extra virgin olive oil -

How to cook deliciously - Radish Salad with Mint and Pistachios

1. Stage

Marinate radish wedges: Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.

2. Stage

Toast the pistachios: Toast the shelled pistachios by heating a small skillet on medium high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.

3. Stage

Strain excess liquid: When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out.

4. Stage

Toss the toasted pistachios, mint, and olive oil in with the radishes: Serve immediately. Links: Roasted Radishes and Greens Salad , from White on Rice Couple Jicama, Orange and Radish Salad , from Herbivoracious Black Radish and Potato Salad , from Chocolate and Zucchini