1 lb. mixed radishes, such as watermelon, cherry bell, breakfast, and/or Easter egg
5 basil leaves
1/4 tsp. sea salt, or to taste
1/4 cup freshly shredded Parmesan cheese
2 Tbs. fresh lemon juice
3 Tbs. extra-virgin olive oil
1 cup arugula or watercress leaves
Cut the radishes into a variety of bite-size pieces. Combine them with the basil and salt in a bowl and mix with your hands for 45 seconds.
Add the Parmesan and gently squeeze together with your hands until the Parmesan starts to get creamy. Add the lemon juice, olive oil, and arugula. Divide among four individual bowls or small plates and serve.
Chef couple Jill Mathias and Juan Casselett enjoy a straightforward style of cooking, whether for a party or party of two
