I was really hoping to find a slightly more non-traditional use for these lovely radishes…

But at least this is a very interesting salad. I wouldn’t immediately think to pair radishes with parmesan cheese — but if you know how well they go with butter & salt, pairing them with a cheese makes all the sense in the world.

I used chef and restaurant owner April Bloomfield’s recipe from her new book A Girl and Her Pig called “The Claw” (a reference to tossing the ingredients together with your hands).

For four side servings you will need:

2 bunches of radishes (about 25 radishes but who’s counting…)
2.5-3 oz parmesan cheese, cut into varying sizes (the largest chunks the size of peas)
Handful of basil leaves
Juice of half a lemon
Olive oil
Flaked sea salt
2 handfuls of greens (mesclun, arugula, mustard etc.)

Slice the radishes into bite-sized pieces and put them in a bowl with the basil leaves and three pinches of flaked sea salt. In April’s words “smoosh” all of those ingredients together for about 30 seconds to release the basil’s oils.

Add the cheese and “smoosh” some more until some of the cheese becomes a creamy dressing-like substance, with the remaining cheese still in chunks.

Toss together with greens, lemon juice & oil (about 3 tbsp) and serve! I enjoyed this last night with some pan roasted chicken and a glass of sauvignon blanc on my rooftop. Perfect summer meal!