This citrusy radish salad is a cool, palate-cleansing side for whole grilled fish. This recipe first appeared in our April 2014 issue with Brendan Francis Newnam's story Splendor of the Isles.
- 2 tbsp. mayonnaise
- 2 tbsp. olive oil
- 1 tbsp. fresh lemon juice
- 1 tbsp. minced parsley
- 1 tsp. minced thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 bunches small radishes, trimmed and thinly sliced
Whisk mayonnaise, oil, lemon juice, parsley, thyme, salt, and pepper in a bowl; stir in radishes. Chill salad 15 minutes before serving.