Radish Chip & Egg White Bread Salad

1.Preheat your oven to 400°F (200°C).

2.In a bowl, toss the thinly sliced radishes with olive oil, salt, and pepper until evenly coated.

3.Spread the radish slices in a single layer on a parchment-lined baking sheet and bake for 15-20 minutes, or until crispy and golden, flipping halfway through.

4.While the radishes are baking, grill the sourdough bread slices on a grill pan or toaster until golden brown and crispy.

5.In a non-stick skillet, add the egg whites and cook over medium heat, stirring gently until they are fluffy and fully cooked, about 3-4 minutes. Season with a pinch of salt and pepper, then remove from heat and set aside.

6.In a small bowl, whisk together the lemon juice, Dijon mustard, honey (if using), minced garlic, chopped chives, and parsley. Gradually drizzle in 2 tablespoons of olive oil while whisking until emulsified. Adjust seasoning with salt and pepper to taste.

7.To assemble the salad, place the grilled sourdough slices on serving plates. Top with fluffy egg white strips and sprinkle the crispy radish chips over the top. Drizzle with the lemon-herb vinaigrette and garnish with fresh lemon zest.