Radish Salad
Prep time
Total time
A crunchy, peppery radish salad with lemon and Parmesan cheese.
Serves: 4-6 as an appetizer
  • 1 pound radishes (about 25), cleaned and cut into large, bite-sized pieces (I like to cut them into a variety of different shapes for an interesting looking salad - you can even leave some green tops on if they look good/bright for extra color)
  • small handful basil leaves
  • Maldon salt (or other sea salt)
  • ¼ cup (about 2.5 ounces) Parmesan cheese, cut into slices (some thick, some thin, some crumbles, etc.)
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 handfuls arugula
  1. Firstly, let me say that the book suggests making this salad immediately before you plan to serve it. However, if you are like me, you don't necessarily have the time to do that, so I made this about 3 hours before I served it, placed it in a roomy serving dish, covered it in plastic wrap, and put it in the fridge. Everyone still loved it! So...just sayin'.
  2. Combine the cut radishes, basil, and 3 large pinches of sea salt in a large bowl. Squeeze the mixture, a handful at a time, to allow the basil to release its aromatic oils. Add in the Parmesan and do the same thing again, until the cheese becomes a bit creamy and creates a sort of sauce for the salad.
  3. Add in the lemon juice and olive oil, taste, and adjust seasonings as necessary. Toss gently and serve on a platter. This is best the day of, as it will obviously become soggy after 24 hours.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/10/01/radish-salad/