Crunchy Salty Lemony Salad
You had us at “crunchy, salty, lemony.” Thanks to Bon Appetit, here’s a simply scrumptious recipe that comes together in minutes (mind the mandoline*) – tart, crunchy, and refreshing. Substitute any raw veggie, oil, or cheese you have on hand.
*Note: Using kitchen slicing instruments such as a mandoline require special care. Cut-resistant gloves are a great and inexpensive investment to protect your hands from all kitchen cutting hazards.
2 small Chioggia (candy-stripe) beets, trimmed, peeled
2 Persian cucumbers
1 medium watermelon radish, trimmed
1-ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved
Olive oil (for drizzling)
Flaky sea salt
Freshly ground black pepper
- Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife.
- Arrange slices on a platter. Scatter cheese on top.
- Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice.
- Drizzle with oil; season with salt and pepper.