Crisp radishes and turnips are sliced very thin and topped with a mustardy lemon dressing, buttery toasted hazelnuts and fresh mint. Perfect as a light side dish or a starter, this recipe celebrates the simplicity and elegance of fresh, seasonal ingredients.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
Instructions
- Whisk together 3 tablespoons lemon juice, 1 1/2 teaspoons whole-grain mustard, 1 teaspoon each lemon zest and honey and 1/4 cup olive oil. Thinly shave 1 medium turnip (peeled and halved) and 10 ounces assorted radishes with a mandoline. Arrange the turnip and radishes on a platter, season with salt and pepper and drizzle with the dressing. Top with mint leaves and chopped toasted hazelnuts.