This fresh, vibrant carpaccio is proof that simple ingredients can make a striking impression. Paper-thin radishes become delicate and surprisingly sweet, balanced by bright lemon, fragrant herbs, and the rich crunch of toasted pistachios. Light, crisp, and full of texture, it's a beautiful way to celebrate the abundance of late summer.
TIME15m
SERVES8 People
INGREDIENTS
- 4-6 medium to large radish—watermelon, daikon
- 3 tablespoons fresh lemon juice
- ¼ cup high-quality extra virgin olive oil
- ¼ cup shelled pistachios, lightly toasted and roughly chopped
- ¼ cup chopped fresh herbs (a combination of dill, parsley, chives, and mint)
- 1 teaspoon flaky sea salt, plus more to taste
- Freshly cracked black pepper
- 1 teaspoon finely grated lemon zest
SHOPPING LIST
- 4-6 medium to large radish—watermelon, daikon
- 1 lemon
- high-quality extra virgin olive oil
- 1 bag shelled pistachios
- chopped fresh herbs (a combination of dill, parsley, chives, and mint)
- flaky sea salt
- Freshly cracked black pepper
EQUIPMENT
Mandolin
STEP 1
Using a mandolin or very sharp knife, slice the radishes paper thin. If desired, place them in ice water for 10 minutes to crisp, then drain and pat completely dry.
STEP 2
Arrange the radish slices in a single overlapping layer on a large serving platter.
STEP 3
Whisk together the lemon juice and extra virgin olive oil then drizzle the dressing evenly over the radishes.
STEP 4
Scatter with the chopped herbs, toasted pistachios, flaky sea salt, and freshly cracked black pepper.
STEP 5
Serve immediately while the radishes are crisp and vibrant.
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