Beautiful radishes at the Farmer’s Market and beautiful arugula from local farms. I made this salad from radishes and arugula with Parmesan cheese, olive oil and lemons. This is light and our friends loved it, so here it is. Whenever I make something new I need honest opinions and I got them from our friends because you know by now that Joel wouldn’t like it , since there was parmesan cheese he did take a bite but definitely not his thing. It is so my thing though and thanks Bob and Michele for your honest opinions.
This is super easy and not a lot of ingredients or special tools.
Ingredients:
2 tbsp. grated parmesan or pecorino cheese plus up to 3 tablespoons cheese ( 5 all together to have on hand)
2 tbsp. lemon juice , freshly squeezed ( 1 small lemon )
Kosher or Sea Salt
Freshly ground black pepper
1/4 cup olive oil
1 small bunch of radishes, trimmed and scrubbed. I place in a bowl or glass of water to get any additional dirt off , I just let them sit in the water after I’ve trimmed them till I’m ready to slice
4 cups arugula, I love the wild arugula if you can get it. Washed and thoroughly dried
Directions:
In a small bowl whisk together the 2 tablespoons of finely grated Pecorino or Parmesan, lemon juice, a couple of pinches of salt ( go easy and taste later) and a few grinds of black pepper. Slowly drizzle in the olive oil, whisking constantly . Taste for seasoning and set aside.
Slice the radishes into thin rounds. About 1 cup, more or less.
In a salad bowl combine the radishes, arugula and the additional 3 tablespoons of cheese and about 2/3 of the dressing. Toss well, taste and add more dressing if needed. Serve right away, before the radishes and arugula start to wilt.
*salad from FOOD52 website
Cooking with Candi 