Radish Salad:
- radishes (any variety, I love the multi-color ones)
- lemon
- dill
- parmesan cheese, I recommend fresh grated
- olive oil
- kosher salt and black pepper
- Slice the radishes to 1/8″ thickness
- Add lemon juice and a big pinch of salt
- Massage the juice into the radishes for 1-2 minutes until slightly softened and basically translucent. Optional: drizzle in some olive oil.
- Add in the cheese and dill and toss to get everything really well incorporated.
Instead of serving this in a bowl, I like to scatter the radishes all over a plate in a single layer. This way you can finish with a shower of parmesan, dill and salt/pepper and every single bite is covered.
