Radish Salad with Aged Parmesan

Serves 2

1 black radish

1 large watermelon radish

Handful of small globe, Cherry Belle or French Breakfast radishes per person, quartered

4 small young heirloom carrots, scrubbed and cut into bite-size pieces

2 to 4 tablespoons finishing oil

Fleur de sel or flaked sea salt

Freshly ground pepper

2 ounces aged Parmigiano-Reggiano

Slice the black and watermelon radishes as thinly as possible with a mandoline or knife. Toss with quartered radishes, carrots and oil. Sprinkle with fleur de sel and pepper. Break the Parmigiano-Reggiano into bite-size pieces; toss with vegetables. Serve at room temperature.

-- Sarah Copeland, "Feast" (Chronicle Books, $35, 288 pages)



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