Fried Lemon and Radish Salad

Ingredients

• 2 medium shallots, thinly sliced
• ¼ cup sherry vinegar or red wine vinegar
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. plus 1½ tsp. finely chopped drained capers
• 1 Tbsp. Dijon mustard
• 1 tsp. honey
• ¾ cup extra-virgin olive oil
• Kosher salt, freshly ground pepper
• ½ cup raw pistachios
• 1 large lemon
• Kosher salt
• ¼ cup extra-virgin olive oil
• Flaky sea salt
• 3 oz. tender salad greens (such as arugula or mâche; about 3 cups)
• 2 cups coarsely chopped parsley leaves with tender stems
• 1 cup mint leaves, torn if large
• 1 bunch red radishes, trimmed, thinly sliced

Steps

1. Whisk shallots, vinegar, lemon juice, capers, mustard, and honey in a small bowl; let sit at least 10 minutes and up to 1 hour. Whisk in oil and season dressing with salt and pepper. Do ahead: Dressing can be made 2 days ahead; cover and chill.
2. Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown in spots, about 4 minutes. Transfer to a cutting board and coarsely chop.
3. Thinly slice lemon crosswise into rounds; pluck out seeds and discard. Cook lemon slices in a medium saucepan of boiling salted water until just barely tender, about 2 minutes. Drain and pat dry with paper towels.
4. Heat oil in a large skillet over medium-high. Working in batches, cook lemon slices, turning occasionally, until golden brown, about 5 minutes. Transfer to paper towels and season with sea salt; let cool. Set aside a few lemon slices for serving. Transfer remaining lemon slices to a cutting board and coarsely chop.
5. Drizzle half of dressing in a large bowl. Add greens, parsley, mint, radishes, and chopped lemon slices; toss to coat. Top with pistachios and reserved lemon slices. Serve remaining dressing alongside.