{"id":745,"date":"2009-03-18T06:36:49","date_gmt":"2009-03-18T14:36:49","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=745"},"modified":"2009-03-18T06:36:49","modified_gmt":"2009-03-18T14:36:49","slug":"radish-parsley-salad-with-lemon","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=745","title":{"rendered":"Radish &#038; Parsley Salad with Lemon"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-weight: normal; font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 24.0pt;\">By Amy Albert<\/span><\/span><span style=\"font-weight: normal; font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 24.0pt;\">, recipe from <em>Fine Cooking<\/em><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">About 10 medium or 12 small red radishes, scrubbed<br \/>\n3 large ribs celery, ends trimmed, peeled<br \/>\n1 cup tightly packed fresh flat-leaf parsley leaves<br \/>\n1 Tbs. fresh lemon juice; more to taste<br \/>\n1\/4 tsp. kosher salt; more to taste<br \/>\n2 Tbs. extra-virgin olive oil<br \/>\nFreshly ground black pepper<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Trim the root and stem end of the radishes. Halve them lengthwise and then slice them 1\/8 inch thick; you should have about 1-1\/2 cups. Slice the celery crosswise 1\/8 inch thick. Combine the sliced radishes, sliced celery, and parsley leaves in a medium bowl. Add the lemon juice, salt, and olive oil; toss well. Add several generous grinds of black pepper, taste and adjust seasonings, and serve.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Amy Albert, recipe from Fine Cooking \u00a0 About 10 medium or 12 small red radishes, scrubbed 3 large ribs celery, ends trimmed, peeled 1 cup tightly packed fresh flat-leaf parsley leaves 1 Tbs. fresh lemon juice; more to taste 1\/4 tsp. kosher salt; more to taste 2 Tbs. extra-virgin olive oil Freshly ground black&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":219,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-745","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=745"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/745\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/219"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}