Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　Raw vegetable salads are so easy to make and surprising tasty. When thinly sliced, an otherwise bitter vegetable like the radish morphs into a sweet, crisp salad. If you are following our $68 Dinner Story, reserve 2 radishes from your bunch for the Roasted Beet Salad with Flash-Pickled Radishes and Chard.

　　

Ingredients

Serves 4

　　1 bunch radishes (about 1/2 pound)

　　2–3 medium carrots (about 1/2 pound)

　　2 1/4 teaspoons kosher salt, divided

　　2 teaspoons fresh lemon juice

　　2 teaspoons white wine or Champagne vinegar

　　3/4 teaspoon Dijon mustard

　　1/4 teaspoon freshly ground black pepper, plus more

　　2 tablespoons olive oil

　　1 1/2 tablespoons capers

　　4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)

　　2 tablespoons parsley leaves

　　

Step 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.

　　

Step 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.

　　

Step 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.