Raw radishes with salt, lemon and olive oil

Raw radishes with salt, lemon and olive oil

By
From
The Natural Cook
Serves
2–3
Photographer
Laura Edwards

For this dish, you want the freshest, crunchiest radishes. If they have squeaky-fresh tops, too, save them in the fridge to cook as greens, or add to radish leaf soup with caraway.

Ingredients

Quantity Ingredient
150g radishes
1/4 lemon, juiced
extra virgin olive oil

Method

  1. Wash the radishes well and cut them into quarters from top to tail. Dress with the lemon juice, some extra virgin oil and a sprinkle of salt. Eat straight away.

Storage

  • The raw radishes are best eaten immediately.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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