Fried Lemon and Radish Salad

Preparation

1. Dressing

   Step 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. Salad and assembly

   Step 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.

   Step 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.

   Step 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.

   Step 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.