Pretty Radish And Broccoli Slaw

• 2 large broccoli stalks, peeled
• 1 medium to large watermelon radish
• 1 medium purple radish
• 1/4 cup dried cherries, chopped coarsely
• 1/4 cup shelled and salted pistachios, chopped coarsely
• 1/2 Meyer lemon, juiced
• 1 splash olive oil (twice as much as Meyer lemon juice)
• 1 teaspoon agave nectar
• 3 grindings of fresh black pepper

1. Pass the broccoli stalks and the radishes through the shredding blade of a food processor or use a hand or box grater. Place the shredded vegetables in a medium-sized serving bowl.
2. Add the dried cherries and the pistachios.
3. Make the salad dressing. Squeeze the Meyer lemon juice in a glass, and then pour olive oil into the glass, eyeballing, so you add about twice the amount of the lemon juice. Add the agave nectar, and then the grindings of black pepper. Stir until the dressing is emulsified. Add to the radish and broccoli salad and toss.
4. N.B.: You can use dried cranberries, raisins, or currants instead of dried cherries, and any chopped nut in lieu of pistachios. If the nuts are not salted, add a bit of salt to the dressing.

broccoli stalks, watermelon radish, purple radish, dried cherries, pistachios, lemon, olive oil, nectar, grindings of fresh black pepper

Taken from food52.com/recipes/25905-pretty-radish-and-broccoli-slaw (may not work)