Radish, Celery, Kumquat, Walnut

A simple salad with texture and contrast that makes it more than the sum of its parts.

Radish, celery, kumquat, walnut

Serves 4

My salads almost always come together on impulse; I like to toss one or two types of microgreens together with nuts, cheese, some dried or fresh fruit, and something pickled in a vinaigrette and call it a day. The ratios and the ingredients always differ, but the structure is the same. This salad is an exception. It’s got visual appeal and is a good crowd pleaser. There is plenty of room to make substitutions, such as replacing walnuts with almonds or lemon zest with orange. Playing with your food is kind of the point here, so go wild.

For the salad:

• 2 medium-sized watermelon radishes, thinly sliced
• 3 stalks celery, thinly sliced
• 2 tablespoon walnuts, toasted and finely chopped
• 1/4 cup kumquats, halved and seeded
• 1/4 cup extra-virgin olive oil
• 1 lemon, zested and squeezed
• Sea salt, to taste
• fennel fronds and spinach, to garnish

Make the dressing: Add the olive oil to a bowl. Grate the lemon zest directly into the oil. Set the bowl and the lemon aside.

Make the salad: Using a mandoline, thinly slice the radish and celery. In a mixing bowl, toss the vegetables in lemon juice with a pinch of sea salt. Toss in the olive oil with the lemon zest.

To assemble: Spread a circle of almond butter in the center of each plate. Follow with concentric circles of radishes. Add the celery next, leaving some ribbons unfurled while rolling and twisting the rest—it adds texture and visual appeal. Add the toasted walnuts and finally the kumquats. Garnish with fennel fronds and torn spinach.