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Radish Confetti Salad

Developed for and adapted from the University of Illinois Extension service, this easy recipe turns three simple garden vegetables (radish, carrot, celery) into a beautiful salad.
Author Cultivate to Plate

Ingredients

  • 4 large radishes washed and trimmed
  • 1 medium carrot trimmed
  • 1 celery stalk trimmed
  • Six to eight chives cut into one-inch pieces
  • salt and freshly ground black pepper
  • 1/4 cup sweet rice vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon celery seed
  • 6 romaine lettuce leaves

Instructions

  1. Using a mandolin or box grater, shred the radishes and carrots into a mixing bowl.
  2. Cut the celery stalks into matchstick-size julienne sticks. Mix the radishes, carrots, and celery in a bowl mix.
  3. In a small bowl whisk together olive oil, sweet rice vinegar, celery seed, and salt and pepper until combined. Pour over the vegetables and toss to coat.
  4. Serve on a bed of romaine lettuce.