Radish Salad

I owe this bit of genius to my baby sister. It was the result of a low-carb phase during a Persian salad streak. I am never excited by the idea of a radish, but this is one of those light, refreshing mixes that you can't stop eating. Leftovers the next day are still good. Refresh it with a light sprinkle of salt and another squeeze of lime, and eat it next to an omelette or buttered toast. 

Ingredients:
radishes
green onions or a shallot
parsley or cilantro or a mixture
lemon or lime 
olive oil
feta cheese
salt and pepper

Directions:
If you are using a shallot, slice it thinly and put it in the salad bowl with a little salt and lemon or lime juice while you prepare the rest of the ingredients. If you use green onion, slice it thinly. Cut up the radishes any way you like. I used my new benriner, and even though I felt a little ridiculous putting that much effort into it, the results were beautiful. Chop up the herbs and toss it all together. Add a drizzle of olive oil, plenty of lemon or lime juice, and lots of feta cheese. Taste it and season it with salt and pepper. 

The salad is now perfect as is, but if you have any leftover roasted vegetables, toss them in. Last night I had a roasted beet and a bulb or two of roasted fennel. Roasted cauliflower improves any salad. Give it a try!