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

1 lemon

Olive oil (for drizzling)

Flaky sea salt

Freshly ground black pepper


  1. Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife.
  2. Arrange slices on a platter. Scatter cheese on top.
  3. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice.
  4. Drizzle with oil; season with salt and pepper.
  5. Enjoy!
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