Description
A fresh and crunchy Carrot Radish Salad that combines the peppery bite of radishes with the sweetness of fresh carrots, tossed in olive oil and topped with savory parmesan. Quick to prepare and perfect as a light side dish or an easy snack.
Ingredients
Scale
Vegetables
- 20 radishes, quartered
- 4 medium carrots, diced
Dressing & Topping
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 ounces parmesan, crumbled
Instructions
- Prepare vegetables: Combine the quartered radishes and diced carrots in a large bowl to create a crunchy, fresh base for the salad.
- Add olive oil: Pour 2 tablespoons of olive oil over the vegetables and toss well to ensure everything is evenly coated, which helps meld the flavors together.
- Season the salad: Sprinkle 1 teaspoon of salt over the mixture and toss again to distribute the seasoning evenly throughout the vegetables.
- Add parmesan: Top the salad with 4 ounces of crumbled parmesan cheese to add a savory, creamy element. Serve immediately for the freshest taste or allow the salad to rest on the counter for a few hours, or chill in the refrigerator for up to one day to let the flavors develop further.
Notes
- This salad is best served fresh but can be stored covered in the refrigerator for up to 24 hours.
- You can substitute parmesan with feta cheese for a different flavor profile.
- Adjust salt to taste or add freshly ground black pepper for extra seasoning.
- Try adding fresh herbs such as parsley or dill to enhance the salad’s freshness.
