Kitchen Notes No. 8

Radishes with Olive Oil, Lemon, Parmesan & Dill

Not everything needs to be built.

Some dishes work because they’re left alone just enough — sliced thin, seasoned properly, and finished with intention. This is one of them.

The radishes stay crisp. The parmesan adds structure. Lemon sharpens everything without taking over, and dill keeps it from feeling flat.

It’s simple, but not casual.

Ingredients

1 bunch radishes, thinly sliced

2–3 tbsp good olive oil

½ lemon, juiced

Finely grated parmesan

1–2 tbsp fresh dill, lightly torn

Flaky salt

Freshly cracked black pepper

Method

Slice the radishes as thin as possible, using a sharp knife or mandoline.

Arrange in a single, slightly overlapping layer on a plate.

Drizzle with olive oil and lemon juice and season with flaky sea salt and black pepper.

Finish with grated parmesan and fresh dill just before serving.