Dish of Radish Lemon Salad
(click to enlarge)

Radish Lemon Salad


Tunisia   -   Slatit Fjill
Makes:
Effort:
Sched:
DoAhead:  		 6 app
*
1-1/4 hr
Part		 While called a "salad" this dish is more appropriately a palate clearing appetizer, similar to the pink ginger you get at a sushi bar. It's even similarly pink if you let it sit overnight after dressing.




10
1/2
-------
1
1-1/2
3
1/3
1/4
-------
2
oz
t
---
t
T
T
t
t
---
t
Radishes, red
Salt
-- Dressing
Preserved Lemon (1)  
Lemon Juice
Olive Oil, ExtV
Salt
Pepper, black
-- Garnish
Capers
Make   -   (1-1/4 hr - 20 min work)
  1. Top and tail RADISHES, and slice very thin. Mix with 1/2 t salt and set aside for an hour or more, tumbling now and then.
  2. Drain and rinse Radishes. Drain well.
  3. Chop PRESERVED LEMON very fine (using the pulp is OK here). Squeeze Lemon Juice. Mix all Dressing items.
  4. Drain CAPERS for Garnish
  5. Shake up Dressing and tumble into Radishes until they are well coated.   Note: if you want your radishes nice and white, dress just before serving - the red color runs and your radishes will soon be solid pink.
  6. Garnish with Capers and serve cool, but not chilled.
NOTES:

  1. Preserved Lemons:

      These are an essential ingredient in North Africa - not considered "optional". They can be purchased in jars from markets serving a North African or Levantine community - but are better made at home. This is very easy, though it takes several weeks. See our recipe Preserved Lemons.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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