Radish and carrot salad

This curious combination creates a crunchy and tangy salad.

Place currants into a bowl and add lemon juice. Stand for 10 mins to soften.
Combine salad leaves, carrot, radishes and onion in a large bowl. Pour over currants with lemon juice and drizzle over olive oil. Season with salt and pepper, toss to combine.

Source

1/4 cup currants

2 tbsp lemon juice

120g pkt mesclun salad

1 medium carrot, cut into thin strips

1/2 small red onion, finely sliced

1 tbsp extra virgin olive oil

6 radishes, thinly sliced

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