Radish and arugula salad with pecorino and lemon

Delight your taste buds with this zesty radish and arugula salad, topped with savory pecorino and a squeeze of fresh lemon. Refreshing and flavorful!

Ingredients:

• 2 tablespoons finely grated plus 3 tablespoons coarsely grated Pecorino
• 2 tablespoons lemon juice
• Kosher or sea salt
• Coarsely ground black pepper (optional)
• 1/4 cup olive oil
• 1 small bunch radishes, trimmed and scrubbed
• 4 cups tightly packed wild arugula, rinsed and thoroughly dried

Instructions:

1. Combine the 2 tablespoons of finely grated Pecorino, lemon juice, a pinch of salt, and a sprinkle of pepper in a small bowl. Slowly pour in the olive oil while whisking continuously. Check the flavor and set it aside for later use.
2. Cut the radishes into thin slices, aiming for approximately 1 cup in total.
3. Mix the sliced radishes, arugula, 3 tablespoons of roughly grated Pecorino, and around two-thirds of the prepared dressing in a serving bowl. Toss the ingredients thoroughly, taste, and add more dressing if required. It's best to serve immediately to maintain the freshness of the radishes and arugula!

Summary:

• Calories: 584 kcal
• Fat: 59 g
• Protein: 8 g
• Carbs: 9 g
• Potassium: 562 mg
• Magnesium: 57 mg