text: May Day Radish and Parsley Salad with Lemon and Ginger - FineCooking
  Pretty in pink and green, this bright little salad makes a festive addition to a spring lunch or brunch, especially one starring fish, shrimp, or crab. Crystallized ginger is the secret ingredient in the dressing, giving the spring harvest trio of radishes, parsley, and chives a perky boost. Super-quick to make, this is the destination for that drop-dead-gorgeous bunch of radishes you find at the farm stand.
  3 to 4 Tbs. sliced fresh chives (cut into 1/2-inch lengths), plus chive blossoms if available, for garnish (optional)
  Put the radishes, parsley leaves, and chives in a medium bowl.
  Whisk together the peanut oil, crystallized ginger, orange juice, lemon juice, lemon zest, and 1/4 tsp. salt. Let sit for a few minutes to let the juices mingle and the ginger soften, then whisk again. Pour and scrape the dressing over the radish-herb mix. Toss and mix well and let sit for 15 to 20 minutes, stirring frequently and tasting occasionally. (The radishes will release some liquid and will absorb some of the flavor of the dressing as they sit. They will stay crisp.)
  Serve the salad in little glass bowls along with some of the juices. If you like, garnish with chive blossoms.