Radish Rainbow Salad
Radish Rainbow Salad
Submitted by Jim Milligan, Traverse City, MI
Salads
Ingredients
- 1 pound mixed radish, trimmed
- Kosher salt
- 1 lemon, halved
- 3 ounces Piave cheese or Parmesan, divided
- ½ cup basil leaves, torn if large
- 2 tablespoons Fustini’s Delicate SELECT olive oil, plus more for drizzling
- flaky sea salt
- freshly ground black pepper
Directions
- Thinly slice half of the radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in the same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work the salt into flesh. Squeeze lemon halves to get 3 Tbsp. juice, save one half for zesting later. Add lemon juice to the bowl and finely grate half of the cheese over radishes, toss well to coat. Using a fork, crumble remaining cheese into the bowl. Add basil and 2 Tbsp. Olive Oil and toss again. Taste and season with more kosher salt if needed. Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate the zest from reserved lemon over.
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