4 Servings 5 min Cook
4 Tbsp chopped Shallots
1 Tbsp Olive Oil
1/4 Cup Spearmint
1 Lemon yields Lemon Juice
1/2 Tsp Salt
4 Cup slices Radishes
1/4 Cup Pistachio Nuts
1 Lemon Lemon Zest
Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl.
Let sit for 15 to 30 minutes.
Toast the shelled pistachios by heating a small skillet on high heat.
Add the pistachios and heat until lightly browned.
Remove from heat and let cool.
When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out.
Then toss the toasted pistachios, mint, and olive oil in with the radishes.
Serve immediately.
