Fried Lemon and Radish Salad

According to Rebekah Peppler, a solid vinaigrette makes an average salad great and a great salad unforgettable. And the vinaigrette from her book À Table is decidedly solid. Spiked with earthy capers, bright with acid, and barely tempered with honey, it makes this already great salad truly memorable. Tempting as it might be, don’t skip blanching the lemon slices before frying. It takes only a few more minutes and stamps out unwanted bitterness in the lemon pith.