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Epicurious
Bon Appétit

Crunchy Salty Lemony Salad

By Andrew Knowlton

5.0

(1)

A salad of beets cucumbers and radishes on a white plate.
Photo by Ted Cavanaugh

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.

Recipe information

  • Yield

    4 servings

Ingredients

2 small Chioggia (candy-stripe) beets, trimmed, peeled
2 Persian cucumbers
1 medium watermelon radish, trimmed
1 ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved
1 lemon
Olive oil (for drizzling)
Flaky sea salt
Freshly ground black pepper

Preparation

  1. Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife. Arrange slices on a platter. Scatter cheese on top. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice. Drizzle with oil; season with salt and pepper.

TagsSaladLemonCitrusFruitBeetRoot VegetableVegetableCucumberRadishSideDinnerGluten FreeNut FreeRawVegetarianQuickEasy5 Ingredients or FewerMake Ahead30 Minutes or LessNo-CookBon Appétit

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