It was a dark morning; I craved light. I made a colorful, lightly dressed salad.
4 pink radishes
1 star fruit
2 Tablespoons EVOO (Extra Virgin Olive Oil)
pinch of sea salt
fresh ground black pepper, to taste
Wash the carrots and radishes well. Remove any tiny hairs or blemishes from the carrots; remove the greens from the radishes.
Slice the carrots into ¼-inch thick ovals.
Slice each oval, lengthwise, into very thin matchsticks.
Place them on individual plates.
Note: I used small Japanese ceramic bowls for my kids’ salads.
Halve the radishes lengthwise.
Cut each half into thin rounds;
Arrange the half moon shaped radishes on top of the carrot sticks.
Place one on top of each of the carrot-radish salads.
Sprinkle sea salt and pepper on top, to taste. Squeeze the lemon. Add the olive oil to the lemon; mix and pour over each salad.
©Nancy Wolfson-Moche 2013