Radish and Sprout Salad

 

6-8 assorted radishes, washed well and trimmed

1 cup micro sprouts, such as broccoli or pea

Ground black pepper

 

2 lemons, cut in half lengthwise

2 Tbsp plus 2 tsp extra virgin olive oil, divided

1 tsp Dijon mustard

1 tsp honey

Fine sea salt

 

Using a mandoline, slice the radishes very, very thinly. They should be almost transparent. Cover with plastic wrap in the fridge for up to 3-4 hours if you’re not serving them immediately. To make the vinaigrette, you can either use a barbecue grill, a cast iron grill pan, or the broil setting on your oven. Brush the cut sides of the lemons with the 2 tsp of oil and grill or broil, cut side up, for 3– 5 minutes, or until they’re slightly charred. Remove from the heat and let cool completely. Squeeze the juice from the cooled lemons into a mason jar, add the remaining 2 Tbsp oil, the Dijon, and honey. Put the lid on the jar and shake well to combine. Season to taste with salt. When you’re ready to serve, scatter the sliced radishes onto a serving platter. Sprinkle the sprouts overtop and drizzle with the vinaigrette. Season with pepper to taste. This is best eaten the day you make it. The vinaigrette will keep in an airtight container in the fridge for up to 3 days.