Simple Radish & Herb Salad
2/3 cup extra virgin olive oil
1/3 cup fresh lemon juice
salt and pepper
1/4 cup sunflower seeds
1 bunch thinly sliced radishes
1/4 cup minced herbs (dill, cilantro or parsley)
Flakey sea salt for serving
Whisk together the oil, lemon juice, salt and pepper in a bowl or shake in a resealable jar to emulsify. Set aside.
In a small dry skillet over medium heat toast the sunflower seeds, shaking the pan often, until golden brown, about 5 minutes.
Place the radishes in a large bowl and drizzle with the vinaigrette (you’ll have leftover dressing). Toss until evenly coated. Divide the radishes between plates and top with the toasted sunflower seeds, herbs, and flakey sea salt.