French Breakfast radishes are in season and I’m absolutely loving them. Here’s a simple, but wonderful way to enjoy them. With the farmer’s market loaded with spring lettuces, I delight in buying little bags of different varieties and mixing them together like it’s an art project. This salad it’s refreshing, light and summery.
- 2 parts Olive Oil
- 1 part lemon juice
- Kosher salt
- Freshly ground black pepper
- Best summer radishes (1 handful per person)
- Lovely summer spring greens (1 handful per person)
- Parmesan (leave out if you’re vegan, Whole30 or dairy-free)
Put the thinly sliced radishes on a platter, tossed in the beautiful fresh spring greens and dressed with a high quality olive oil, lemon juice, kosher salt and freshly ground black pepper. Toss in finely chopped shards of Parmesan.