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. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
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.
Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.
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I made this with three types of radishes from the garden, slicing, shaving and chopping the radishes. I needed less Parmesan than called for, leaving me plenty to make more of this salad tonight! Everyone said this was the best salad I'd made in a while and I make salads nearly every day, always varying my ingredients.
I've made this multiple times. It's best with early spring radishes. If the radishes are too old it's not as appealing. I am not a radish fan but when I make this in Feb or March for my husband who is I also love it.