Radish and Cucumber Salad with Basil
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Servings: 4
Ingredients
- ¼ cup Olive oil
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 teaspoon Kosher salt
- 1 bunch multicolored radishes, thinly sliced
- 1 English cucumber, thinly sliced
- 1 medium shallot, thinly sliced
- ¼ cup chopped fresh basil
- fresh basil leaves, for garnish
- ground black pepper, for garnish
Directions
In a medium bowl, whisk together oil, lemon zest and juice, vinegar, honey, and salt. Fold in radish, cucumber, and shallot. Refrigerate for at least 1 hour. Just before serving, stir in chopped basil. Garnish with basil leaves and pepper, if desired.
Kitchen Tip: This salad is easy to scale to eight to 12 people; just don’t count on leftovers: after a few hours, the salad’s beautiful crispness will fade.