Description
A fresh and crunchy Carrot Radish Salad combining the peppery bite of radishes with the natural sweetness of carrots, dressed in olive oil, seasoned with salt, and topped with savory crumbled parmesan cheese. Perfect as a quick, light side dish or a refreshing snack.
Ingredients
Vegetables
- 20 radishes, quartered
- 4 medium carrots, diced
Dressing & Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
Toppings
- 4 ounces parmesan, crumbled
Instructions
- Combine Vegetables: In a large bowl, add the quartered radishes and diced carrots. Pour in the olive oil over the vegetables and toss well to ensure they are evenly coated.
- Season: Sprinkle the teaspoon of salt over the mixture and toss again thoroughly to distribute the seasoning throughout the salad.
- Add Topping and Serve: Top the salad with the crumbled parmesan cheese. Serve immediately for the freshest taste, or alternatively let it sit at room temperature for a few hours or refrigerate for up to one day to allow flavors to meld.
Notes
- Chilling the salad for some time enhances the flavor blending but can soften the crunch slightly.
- Use freshly grated parmesan for best texture and flavor.
- Adjust salt quantity to taste, especially if using a salty parmesan.
- This salad pairs well with grilled meats or as a light appetizer.
- For extra zest, add a squeeze of lemon juice or a sprinkle of black pepper.
