Name: Crunchy Salty Lemony Salad
Ingredients: 2 small Chioggia (candy-stripe) beets, trimmed, peeled; 2 Persian cucumbers; 1 medium watermelon radish, trimmed; 1 ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved; 1 lemon; Olive oil (for drizzling); Flaky sea salt; Freshly ground black pepper

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like. If you’re feeling fancy, add some crunch (nuts, seeds, or fried onions). Your new favorite summer side dish!

Crunchy Salty Lemony Salad

Chioggia (candy-stripe) beets, trimmed, peeled

Persian cucumbers

watermelon radish,

Parmesan, Pecorino, Asiago,

lemon

Olive oil (for drizzling)

Flaky sea salt

black pepper

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like. And if you’re feeling fancy, add some crunch (nuts, seeds, or fried onions) or herbs. Your new favorite side dish of summer!

Bon Appétit

Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife. Arrange slices on a platter. Scatter cheese on top. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice. Drizzle with oil; season with salt and pepper.

Crunchy Salty Lemony Salad

Servings: 4

Cost: $4.05 /serving

Author : Andrew Knowlton

Ingredients

Instructions

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