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Radish and Carrot Salad with Capers and Tuna Recipe

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This recipe for Radish and Carrot Salad with Capers and Tuna is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch radishes (about 1/2 pound), chopped
2 large carrots (about 1/2 pound), chopped
2 teaspoons kosher salt
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 t capers, chopped if large
4 ounces Italian tuna packed in olive oil (about 3/4 cup)
2 tablespoons parsley leaves
Directions:
Directions:
Soak carrots and radishes in salted water for at least 10 minutes. Rinse, drain, and pat dry.

Whisk lemon juice, vinegar, mustard, and pepper in a small bowl until combined. Whisk in oil from the can of tuna in a slow stream.

Mix vegetables and tuna. Add vinaigrette to taste and toss. Serve each portion with a parsley garnish and a few grinds of black pepper.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Capers can be very salty, so there is no additional salt called for. Still feel free to add some if you wish.

 

 

 

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