Kitchen Notes No. 8

Radishes with Olive Oil, Lemon, Parmesan & Dill

Some dishes work because they’re left alone just enough — sliced thin, seasoned properly, and finished with intention. It’s simple, but not casual.

INGREDIENTS

1 bunch radishes, thinly sliced

2–3 tablespoons good olive oil

1/2 lemon, juiced

Finely grated parmesan

1–2 tablespoons 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.