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Prep time: 20 minutesCook time: 5 minutes
This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.
1 pound of red or pink radishes, cut into 1/4-inch thick wedges
Grated zest of one lemon, about 1 teaspoon
1/4 cup minced shallots, from 1 to 2 shallots
Juice from one lemon, about 3 to 4 Tbps
1/2 teaspoon salt
A heaping 1/4 cup shelled pistachios
10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
1 Tbsp extra virgin olive oil
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1st Keep
 IlanaKS
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