Skip to main content
Epicurious

Fried Lemon and Radish Salad

Fried lemon and radish salad
Photograph by Joann Pai, food and prop sryling by Rebekah Peppler

According to Rebekah Peppler, a solid vinaigrette makes an average salad great and a great salad unforgettable. And the vinaigrette from her book À Table is decidedly solid. Spiked with earthy capers, bright with acid, and barely tempered with honey, it makes this already great salad truly memorable. Tempting as it might be, don’t skip blanching the lemon slices before frying. It takes only a few more minutes and stamps out unwanted bitterness in the lemon pith.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Recipe information

  • Yield

    6 Servings

Ingredients

Dressing

2 medium shallots, thinly sliced
¼ cup sherry vinegar or red wine vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. plus 1½ tsp. finely chopped drained capers
1 Tbsp. Dijon mustard
1 tsp. honey
¾ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Salad and assembly

½ cup raw pistachios
1 large lemon
Kosher salt
¼ cup extra-virgin olive oil
Flaky sea salt
3 oz. tender salad greens (such as arugula or mâche; about 3 cups)
2 cups coarsely chopped parsley leaves with tender stems
1 cup mint leaves, torn if large
1 bunch red radishes, trimmed, thinly sliced

Preparation

  1. Dressing

    Step 1

    Whisk shallots, vinegar, lemon juice, capers, mustard, and honey in a small bowl; let sit at least 10 minutes and up to 1 hour. Whisk in oil and season dressing with salt and pepper.

    Do ahead: Dressing can be made 2 days ahead; cover and chill.

  2. Salad and assembly

    Step 2

    Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown in spots, about 4 minutes. Transfer to a cutting board and coarsely chop.

    Step 3

    Thinly slice lemon crosswise into rounds; pluck out seeds and discard. Cook lemon slices in a medium saucepan of boiling salted water until just barely tender, about 2 minutes. Drain and pat dry with paper towels.

    Step 4

    Heat oil in a large skillet over medium-high. Working in batches, cook lemon slices, turning occasionally, until golden brown, about 5 minutes. Transfer to paper towels and season with sea salt; let cool. Set aside a few lemon slices for serving. Transfer remaining lemon slices to a cutting board and coarsely chop.

    Step 5

    Drizzle half of dressing in a large bowl. Add greens, parsley, mint, radishes, and chopped lemon slices; toss to coat. Top with pistachios and reserved lemon slices. Serve remaining dressing alongside.

Image may contain: Food, Lunch, Meal, Dinner, Plate, Indoors, Restaurant, Cafeteria, and Dish
Recipes adapted with permission from  ‘À Table: Recipes for Cooking + Eating the French Way’ by Rebekah Peppler. Copyright © 2021 by Rebekah Peppler. Published by Chronicle Books.

Buy it on Amazon or Bookshop.org
TagsDinnerLunchSideDairy FreeGluten FreeVegetarianSaladSalad DressingLemonCitrusFruitRadishRoot VegetableVegetableArugulaLeafy GreensMâcheParsleyHerbs & SpicesBon Appétit

See Related Recipes and Cooking Tips

Read More
Festive Red Cabbage and Radicchio Salad
This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Asparagus and Endive Salad With Comté Cream
A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.
Hazelnut Green Beans With Prosciutto and Dates
Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.
Crispy Rice Salad With Spicy Tahini Dressing
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Cabbage and Burrata Salad With Spicy Tahini
This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.
Winter Greens With Anchovy Breadcrumbs
A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
Quinoa-Bean Salad With Lots of Dill
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).