Versatile Radish Salad

This recipe was slightly adapted from healthyish.

Ingredients

lb. mixed radishes (farm fresh radishes are best)
Kosher salt for seasoning
1/2 lemon or whole lime
1 oz hard sheeps cheese like manchego or parmesan
1/2 cup fresh basil or dill
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Flaky sea salt
Freshly ground black pepper
1/2 cup of Toasted pine nuts or slivered almonds

Prep

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 lightly 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, toasted nuts 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.