INGREDIENTS
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon-style mustard
2 black radishes peeled or not, grated
2 carrots, grated
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
PREPARATION
Dressing: In a medium-sized bowl, whisk together lemon juice and mustard, then slowly whisk in the olive oil until it emulsifies.
Salad: Grate the radishes and carrots on a grater with small holes. Peel and mince the garlic and toss radishes, carrots, and garlic together in a medium-sized mixing bowl. Add the dressing and toss until it is well distributed throughout the salad. Season with salt and pepper and serve immediately or refrigerate and serve later that day.