RADISH AND CARROT SALAD WITH TUNA AND CAPERS

Radish and Carrot Salad with Tuna and Capers image

Provided by Jill Santopietro

Yield Serves 4

Number Of Ingredients 11

1 bunch radishes (about 1/2 pound)
2-3 medium carrots (about 1/2 pound)
2 1/4 teaspoons kosher salt, divided
2 teaspoons fresh lemon juice
2 teaspoons white wine or Champagne vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more
2 tablespoons olive oil
1 1/2 tablespoons capers
4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
2 tablespoons parsley leaves

Steps:

Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.