Why make a salad of only red radishes when you can use a mix of Easter Egg and Watermelon radishes too? Going to the farmers’ market is the time to be shamelessly superficial, picking these up in place of the more commonplace varieties at the supermarket. They’re equally delicious and infinitely more stunning.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Thinly slice half of 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 same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 3 Tbsp. juice; save one half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes; toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 Tbsp. oil and toss again. Taste and season with more kosher salt if needed.
Step 2
Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.
Recipe notes
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