Recipes / Radishes

Radish Salad with Parmesan Cheese

1 bunch radishes
1 tablespoon thinly sliced chives
Olive oil
2 ounces Parmigiano-Reggiano cheese
Salt and freshly ground black pepper

Set aside a handful of tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash well. Pat dry with a towel, then slice thinly. Place the radish slices in a bowl and toss with the chives, radish greens and enough olive oil to lightly coat. Transfer to serving plates, shave the cheese over the top and season with salt and pepper, to taste.

Serves 2.

Adapted from “Local Flavors” by Deborah Madison, Broadway Books, 2002.

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