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Radish Salad with Parmigiano Cheese, Local Flavors, Deborah Madison
1 bunch radishes, thinly sliced or julienned
1 tbsp. thinly sliced chives
Olive oil
2 ounces Parmigiano cheese
Sea salt and ground black pepper
Salad greens, lettuce, or arugula
Tender radish greens (optional)
In bowl, toss radishes, chives, and radish greens using) with enough oil to lightly coat vegetables. Place vegetable mixture on a bed of salad greens (or lettuce or arugula). Sprinkle salt and pepper. Grate or shave cheese over top. Serves 2-4
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