A guest recipe by Andrew Weil, MD
MAKES 4 SERVINGS
We usually think of radishes as a minor ingredient in mixed salads that provides a watery crunch and sometimes a spicy snap. Here they take center stage along with arugula, basil, and radish sprouts in a lemon-olive oil vinaigrette with Parmesan cheese. If you can’t find radish sprouts, substitute sprigs of watercress trimmed of any coarse stems.
1 ½ pounds mixed radishes, trimmed and sliced
4 cups (about 6 pounds) baby arugula or mixed baby greens
2 cups radish sprouts or watercress
½ cup Basic Lemon Vinaigrette (see below)
½ cup shaved or grated Parmesan cheese
- Place the radishes, arugula, and radish sprouts in a large bowl and toss with about ½ cup of the dressing. Taste and add more dressing, if needed.
- To serve, divide the salad among 4 plates and top with Parmesan cheese.
Basic Lemon Vinaigrette
Makes ½ cup
This is the simplest and yet most versatile vinaigrette… All you need is a lemon and good-quality extra-virgin olive oil. Drizzle this on top of just about everything for a bright flavor pop. I often double this recipe in order to keep some in my refrigerator at all times.
1 teaspoon grated lemon zest
3 tablespoons lemon juice
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
Whisk all the ingredients together in a small bowl, whisking in the oil last in a thin stream. Transfer to a lidded container. (Or use an immersion blender right in the container.) Store in the refrigerator for up to a week.
Reprinted with permission from Andrew Weil, MD, Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Copyright © 2015 by Andrew Weil, Little, Brown and Company, a division of Hachette Book Group. New York, NY.