Radish and Cucumber Salad with Basil
Serves: 4
 
Ingredients
  • ¼ cup olive oil
  • ½ teaspoon lemon zest
  • 2 tablespoons fresh 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
  • 1⁄4 cup chopped fresh basil
  • Garnish: fresh basil leaves, ground black pepper
Instructions
  1. 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.
Notes
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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/radish-and-cucumber-salad-with-basil/