Radish Salad

• About 16 radishes, sliced
• 1 celery stalk, diced
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons fresh lemon juice or 2 tablespoons sherry or white wine vinegar, or to taste
• 2 tablespoons extra virgin olive oil
• 1 orange, peeled and segmented, optional
• 2 tablespoons chopped fresh parsley or cilantro leaves, optional

1. Toss the radishes and celery with the salt in a strainer and let sit for 15 minutes; rinse and drain.
2. Meanwhile, stir together the pepper, lemon juice, and olive oil.
3. Toss the radishes and celery with the dressing; taste and add more salt, pepper, or lemon juice as needed.
4. Refrigerate for up to an hour or serve right away, after garnishing with orange segments and parsley if you like.
5. Omit the celery, orange, and oil; substitute fresh lime juice for the lemon juice.
6. Toss the radishes with 1/2 cup finely chopped fresh mint or cilantro leaves, the salt and pepper, the lime juice, and the juice of 1/2 orange.
7. Garnish as directed if you wish.

celery stalk, salt, black pepper, lemon juice, extra virgin olive oil, orange, parsley

Taken from www.epicurious.com/recipes/food/views/radish-salad-385978 (may not work)