Saladsbonappetit4.1
Fried Lemon and Radish Salad
You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
👥 6 Servings👤 Rebekah Peppler📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●cutting board
- ●saucepan
📝 Preparation Steps
1
Dressing
2
Whisk shallots, vinegar, lemon juice, capers, mustard, and honey in a small bowl; let sit at least ⏱️ 10 minutes and up to ⏱️ 1 hour. Whisk in oil and season dressing with salt and pepper. Do ahead: Dressing can be made 2 days ahead; cover and chill.
medium shallots, thinly sliced2. fresh lemon juice2 Tbsplarge lemon1
3
Salad and assembly
4
Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown in spots, about ⏱️ 4 minutes. Transfer to a cutting board and coarsely chop.
5
Thinly slice lemon crosswise into rounds; pluck out seeds and discard. Cook lemon slices in a medium saucepan of boiling salted water until just barely tender, about ⏱️ 2 minutes. Drain and pat dry with paper towels.
. fresh lemon juice2 Tbsplarge lemon1
6
Heat oil in a large skillet over medium-high. Working in batches, cook lemon slices, turning occasionally, until golden brown, about ⏱️ 5 minutes. Transfer to paper towels and season with sea salt; let cool. Set aside a few lemon slices for serving. Transfer remaining lemon slices to a cutting board and coarsely chop.
. fresh lemon juice2 Tbsplarge lemon1
7
Drizzle half of dressing in a large bowl. Add greens, parsley, mint, radishes, and chopped lemon slices; toss to coat. Top with pistachios and reserved lemon slices. Serve remaining dressing alongside.
. fresh lemon juice2 Tbsplarge lemon1
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