- 1 bunch radishes
- 2 tablespoons thinly sliced chives
- olive oil
- 2 to 4 ounces Parmesan
- salt and pepper
- radish sprouts, leaves, or arugula greens, optional
Set aside a handful of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, then thinly slice, either lengthwise or crosswise. Put them in a bowl and toss with salt, chives, radish greens, and enough oil to coat lightly. Put the radishes on a platter, shave the cheese over them, and add pepper and the optional greens, if using.
Adapted from Deborah Madison.