shallots

Parsley, Radish & Celery Salad with Capers

Red salad radishes are among the first crops to mature in the spring. The long French varieties are grown for their greens and are often eaten with good unsalted butter and a baguette. The idea is to spread the radishes with butter and eat them with sea salt. As a simple appetizer (especially for suppers with friends during the week), add black olives and rounds of good salami to turn this idea into a “no-cook” starter. Or, try this deliciously chic salad adapted from Simon Hopkinson’s The Vegetarian Option – “simple, fragrant, sharp and crisp”.

Serves 6

1 lg. bunch Italian (flat leaf) parsley, leaves only, washed, dried and roughly torn
1/2 lb. radishes (preferably the long French ones), trimmed and quartered
2 lg. shallots, peeled and very finely sliced into rings
8-9 small celery stalks, cut into matchstick pieces
1 heaping Tbls. capers, along with another Tbls. of caper brine
1 lemon, juiced
Kosher or sea salt and freshly ground black pepper
1/4 c. best-quality extra virgin olive oil

Mix all the ingredients together in a large bowl and turn out onto individual serving plates or one big platter. Serve with just about any meal.