Radish Salad

  • 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.

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