Radish rainbow salad

Indulge in the vibrant flavors of a radish rainbow salad; a colorful culinary experience that will tantalize your taste buds.

Ingredients:

• lb. mixed radishes, trimmed
• Kosher salt
• lemon, halved
• oz. Piave cheese or Parmesan, divided
• cup basil leaves, torn if large
• Tbsp. extra-virgin olive oil, plus more for drizzling
• Flaky sea salt
• Freshly ground black pepper

Instructions:

1. Cut half of the radishes into thin slices using a mandoline and place them in a large bowl. If the remaining radishes are small, leave them whole. If they are larger, slice them in half or into wedges, and place them in the same bowl. Season with a generous amount of kosher salt and use your hands to squeeze and mix the radishes to incorporate the salt. Squeeze the lemon halves to extract 3 tablespoons of juice; keep one half for zesting later. Add the lemon juice to the bowl and grate half of the cheese over the radishes; mix well to ensure everything is coated. Crumble the remaining cheese into the bowl using a fork. Include the basil, 2 tablespoons of oil, and toss once more. Taste the salad and adjust the seasoning with more kosher salt if necessary.
2. Move the salad to a platter. Drizzle some more oil, sprinkle with sea salt and pepper, and grate the zest from the reserved lemon over the top.

Summary:

• Calories: 686 kcal
• Fat: 56 g
• Protein: 24 g
• Carbs: 28 g
• Potassium: 1300 mg
• Magnesium: 86 mg