Lebanese Radish Salad
- 1 cup walnut halves
- 1 pound radishes, trimmed and sliced into thin rounds
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon honey
- 20 fresh mint leaves
- Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
- Place radishes in a serving bowl.
- Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
- Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.
Serve alongside roasted goat or lamb, or tuck inside a pita along with a grain salad and feta cheese.