The peppery bite of radishes is the featured player in this crunchy salad, which is served all over the Arab world in one form or another. Salting the radishes first improves both flavor and texture, but if you’re pressed for time, just salt the salad as you normally would.

　　

Ingredients

makes 4 servings

　　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

　　

Step 1

Toss the radishes and celery with the salt in a strainer and let sit for 15 minutes; rinse and drain. Meanwhile, stir together the pepper, lemon juice, and olive oil.

　　

Step 2

Toss the radishes and celery with the dressing; taste and add more salt, pepper, or lemon juice as needed. Refrigerate for up to an hour or serve right away, after garnishing with orange segments and parsley if you like.

　　

Mexican Radish Salad

Step 3

Omit the celery, orange, and oil; substitute fresh lime juice for the lemon juice. 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. Garnish as directed if you wish.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.