Radish Rainbow Salad

Ingredients for Radish Rainbow Salad

• 450g mixed radishes, trimmed

• Kosher salt

• 1 lemon, halved

• 90g Piave cheese or Parmesan, divided

• 1/2 cup basil leaves, torn if large

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• Flaky sea salt

• Freshly ground black pepper

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 45ml 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 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.