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Pink Radish and Cucumber Salad
Posted by Olivia on Wed, June 29, 2011
And speaking of eating pretty . . . here’s a delightful little salad that is lovely any time of day during these warmer months. It’s a spin-off of the traditional pressed salad, which is a Macrobiotic staple. Pressed salads are composed of finely sliced vegetables that get massaged in sea salt (and often lemon juice) as a means of pre-digesting the crunchy vegetables for you—making the raw salad easier to digest.
Here, we used stunning pink radishes and crisp cucumbers from the farmer’s market, plus a bit of fennel from the backyard (ah, California living!). Tossed in our spicy Lunigiana Olive Oil and a squeeze of lemon juice, it’s a refreshing salad that’s easy on the stomach and yummy in the tummy.
1 bunch radishes, thinly sliced
2 cucumbers, thinly sliced
¼ cup finely chopped fennel fronds (may substitute fresh parsley or mint)
1 tablespoon Lunigiana Olive Oil
1 tablespoon lemon juice
Sea salt, to taste
- Combine all ingredients in a medium bowl; toss well and massage vegetables gently until well moistened. Serve immediately or allow to sit out, covered, about an hour for flavors to mellow.
Makes about 4 servings.
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