Salad With Radishes & Parsnip Crisps

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SF Gate

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Ingredients

The parsnip crisps

2 parsnips, peeled

-- Canola oil for deep-frying

The salad

4 tablespoons extra virgin olive oil

1 1/2 tablespoons lemon juice

1 small clove garlic, finely minced

-- Kosher salt and freshly ground black pepper

1/2 pound baby greens

1 watermelon radish (6 to 8 ounces), peeled, halved and very thinly sliced; or red radishes, thinly sliced

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