Photo Credit: Bonny Wolf for NPR
Makes 4 servings
1 pound radishes (about 25), topped, tailed and cut into large bite-sized pieces
Small handful basil leaves
Flaky sea salt
2 1/2-ounce chunk of Parmesan, cut into slices, some thick and some thin
2 tablespoons fresh squeezed lemon juice, or to taste
3 tablespoons extra-virgin olive oil
2 small handfuls arugula or mixed mustard greens
CLICK HERE for the full recipe
If you’re anything like me, you’re always making excuses not to try out the delicious recipes you see online (such as on NPR’s Kitchen Window). "It uses expensive cheese! Safeway is 4 full blocks away! I have soggy leftovers to finish!"
Well, this week is the week. I’m going to try out one of those aesthetically pleasing internet recipes once and for all—I hope you’ll join me!