I make the white radish and carrot salad you see in the center of the table quite often, both for guests and for ourselves. Super easy to make, delicious, and good for you.
What you need for this salad is white radish, carrots, fresh herbs, and olive oil-lemon or olive oil-vinegar mixture for the dressing. You can either mix the ingredients together or, for a better visual appeal, arrange one vegetable around the other.
White Radish and Carrot Salad
Adapted from “Sultan’s Kitchen,” by Ozcan Ozan and “The Turkish Cookbook,” by Nur Ilkin and Sheila Kaufman
Serves about 4
Note: You can play with the amount of carrots and radishes to your liking; there are really no clear-cut rules for this. Both books suggest using daikon radishes, which I do. You can use white turnip instead, but daikon has a milder taste and is crispier and is therefore more recommended.
2 large carrots, peeled and coarsely grated
2 medium white radishes (also know as daikon radish, Japanese radish, and Oriental radish), peeled and coarsely grated
Chopped fresh Italian flat-leaf parsley
Chopped fresh scallions, green and white parts
Black olives, for the garnish
3-4 tablespoons or more to taste, extra-virgin olive oil
Freshly squeezed juice of 1 lemon
Ground black pepper
Method 1: Place the grated radishes in the center of a shallow platter. Arrange the grated carrots around the radishes. In a small bowl, whisk together the ingredients for the dressing and drizzle over the salad. Sprinkle the parsley and scallions on top. Arrange the olives around the edges for decoration. Serve.
Method 2: Combine all the ingredients including the dressing, in a mixing bowl. Mix, cover the bowl, and refrigerate for at least 15 minutes before serving. Serve chilled or at room temperature.