Radish and Carrot Salad with Tuna and Capers

Ingredients

• •1 bunch radishes
• •2½ medium carrots
• •2¼ teaspoons kosher salt
• •2 teaspoons fresh lemon juice
• •2 teaspoons white wine or Champagne vinegar
• •¾ teaspoon Dijon mustard
• •¼ teaspoon freshly ground black pepper
• •2 tablespoons olive oil
• •1½ tablespoons capers
• •4 ounces oil-packed canned flaked tuna
• •2 tablespoons parsley leaves

Cooking Instructions

1. 1.

   Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.

   15 min

2. 2.

   Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.

   5 min

3. 3.

   Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.

   5 min