Parsley and Radish Salad - edible Southeastern Massachusetts

Name: Parsley and Radish Salad - edible Southeastern Massachusetts
Ingredients: ⅓ cup (1½ ounces) dried cherries or cranberries; 8 ounces fresh flat-leaf parsley; 1 head radicchio (5–6 ounces); 1 cup thinly sliced daikon radish (4 ounces); 1¼ cups thinly sliced celery (5—6 ounces); 2 tablespoons capers, salt-packed if you can get them; ½ cup (2 ounces) coarsely chopped walnuts (we used locally roasted Q’s Nuts); ½ teaspoon sea salt, plus more to taste; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice, plus more to taste; 1 tablespoon agave nectar; freshly ground black pepper to taste; 3 ounces local Swiss or aged Gouda style cheese, coarsely grated or cut in small dice

ediblesema.com

Invigorating parsley, crunchy radishes, and tangy lemon dressing—this fresh SE Massachusetts salad is perfect for spring or winter!

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Ingredients

⅓ cup (1½ ounces) dried cherries or cranberries
8 ounces fresh flat-leaf parsley
1 head radicchio (5–6 ounces)
1 cup thinly sliced daikon radish (4 ounces)
1¼ cups thinly sliced celery (5—6 ounces)
2 tablespoons capers, salt-packed if you can get them
½ cup (2 ounces) coarsely chopped walnuts (we used locally roasted Q’s Nuts)
½ teaspoon sea salt, plus more to taste
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon agave nectar
freshly ground black pepper to taste
3 ounces local Swiss or aged Gouda style cheese, coarsely grated or cut in small dice