Pickled Radish Salad

2 tablespoons apple cider or juice

2 tablespoons orange juice

2 tablespoons fresh lemon juice

2 tablespoons light olive oil

1 teaspoon sugar

Kosher salt and freshly ground black pepper

12 ounces radishes, trimmed and each cut into wedges

1/4 cup fresh parsley leaves, checked

1/4 cup finely chopped red onion

 

In a large bowl whisk together the cider, orange juice, lemon juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, parsley, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad once or twice during the hour so all the radishes are coated with the dressing. Serve cold or at room temperature.