Ingredients
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon kosher salt plus more
- pinch freshly ground black pepper plus more
- Lovely summer spring greens (a couple of handfuls per person)
- sliced summer radishes (a handful per person plus extra for a snack)
- 1/2 cup finely cubed parmesan cheese (leave out if you’re vegan, Whole30 or dairy-free)
Instructions
- In a small bowl, add the lemon juice and slowly whisk in the olive oil until it well emulsified. Add the 1/4 teaspoon of salt and pepper and whisk until well combined. Taste and add more salt if desired. Set aside.
- In a mixing bowl, add the salad greens and season with salt. Reserve some of the sliced radishes and add the remaining radishes to the greens and sprinkle most of the parmesan cheese over top (save some of the parmesan to garnish). Sprinkle with freshly ground black pepper.
- Drizzle as much of the dressing as you’d like and toss until well combined.
- Arrange the tossed salad on a serving platter and sprinkle the reserved radishes and parmesan cheese to garnish. Serve and enjoy!