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Epicurious
Bon Appétit

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.

What you’ll need

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