Fried lemon and radish salad

Indulge in a savory combination of crispy fried lemon slices and refreshing radishes in this delicious salad bursting with bold flavors and textures.

Ingredients:

• 2 medium shallots, thinly sliced
• ¼ cup sherry vinegar or red wine vinegar
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. plus 1½ tsp. finely chopped drained capers
• 1 Tbsp. Dijon mustard
• 1 tsp. honey
• ¾ cup extra-virgin olive oil
• Kosher salt, freshly ground pepper
• ½ cup raw pistachios
• 1 large lemon
• Kosher salt
• ¼ cup extra-virgin olive oil
• Flaky sea salt
• 3 oz. tender salad greens (such as arugula or mâche; about 3 cups)
• 2 cups coarsely chopped parsley leaves with tender stems
• 1 cup mint leaves, torn if large
• 1 bunch red radishes, trimmed, thinly sliced

Instructions:

1. Mix together shallots, vinegar, lemon juice, capers, mustard, and honey in a small bowl; allow to rest for at least 10 minutes and up to 1 hour. Blend in oil and flavor the dressing with salt and pepper.
2. Prepare in advance: Dressing can be prepared 2 days beforehand; wrap and refrigerate.
3. Brown pistachios in a dry small skillet over medium heat, stirring occasionally, until they show golden brown spots, approximately 4 minutes. Move to a cutting board and roughly chop.
4. Cut lemon into thin rounds sideways; remove seeds and dispose of them. Boil lemon slices in a medium saucepan filled with salted water until they are almost tender, which usually takes about 2 minutes. Let them dry on paper towels after draining.
5. Warm oil in a large skillet over medium-high heat. In several rounds, sauté lemon slices, turning them occasionally, until they turn golden brown, usually around 5 minutes. Place them on paper towels and sprinkle with sea salt; allow to cool. Keep a few lemon slices aside for presentation. Put the rest of the lemon slices on a cutting board and chop them coarsely.
6. Drizzle half of the dressing in a large bowl. Combine greens, parsley, mint, radishes, and chopped lemon slices; mix well. Sprinkle with pistachios and keep some lemon slices aside for serving. Serve the remaining dressing on the side.

Summary:

• Calories: 2228 kcal
• Fat: 212 g
• Protein: 26 g
• Carbs: 78 g
• Potassium: 2767 mg
• Magnesium: 263 mg