The Kitchen serves this brightly colored dish as an appetizer or a side for grilled fish. It is so spring-fresh and easy to assemble.

8 oz. radishes
8 oz. turnips
3 Tbsp. extra-virgin olive oil
3 Tbsp. lemon juice (juice from 1 lemon)
Pinch salt
1/4 cup snipped fresh mint
Salt and ground black pepper
1/2 cup fresh ricotta cheese or goat cheese, crumbled
Extra-virgin olive oil
Finely shredded lemon peel

1. Remove green tops from the radishes and turnips. (If desired, save turnip greens to use in a salad or to sauté with garlic.) Peel turnips.

2. Thinly bias-slice radishes and turnips.* Place turnips and radishes in a serving bowl. Drizzle with 3 tablespoons oil and lemon juice; add a pinch of salt. Add mint; toss to combine. Season to taste with additional salt and pepper. Top with crumbled ricotta. To serve, top each serving with a drizzle of olive oil and a sprinkle of finely shredded lemon peel. Makes 6 servings.

*Note: To thinly slice radishes and turnips, a mandoline slicer works well.

Per serving: 152 cal., 14 g fat (3 g sat. fat), 10 mg chol., 173 mg sodium, 5 g carbo., 1 g fiber, 3 g pro.