1 lb. mixed radishes, trimmed
Kosher salt
1 lemon, halved
3 oz. Parmesan, divided
½ cup basil leaves, torn if large
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Flaky sea salt
Freshly ground black pepper


Thinly slice half of radishes on a mandolin 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.


CREDITS: Molly Baz