This crunchy shaved slaw is enhanced by the richness of butter-fried slivered almonds. Oh, yes. Toss with grains for a heartier dish, or enjoy plain as a condiment or side. This would be lovely served over garlic-sauteed radish or turnip greens, too.
No radishes? You can always double up on turnips.
1 bunch Radishes, ends trimmed, thinly shaved with a mandonlin
1 bunch Young turnips, ends trimmed, thinly shaved with a mandolin
1 Shallot, thinly shaved with a mandolin
1/2 cup Parsley, chopped
4 Tbs Unsalted butter or butter alternative
1 cup Sliced almonds
1/4 tsp Red chile flakes
3 Tbs Lemon juice
2 Tbs Olive Oil
Melt butter or alternative in a frying pan until it sizzles. Add almonds. Saute over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter.
When ready to serve, place turnips, radishes, parsley, and shallot in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice, and olive oil. Toss gently and season to taste, then serve immediately.