Serves 4 to 6.
Note: Spectacularly simple and simply spectacular, this recipe is great on a buffet table or served as a first course. Meyer lemons are mild and fragrant, a nice choice for this vinaigrette. Ricotta salata cheese is a salty soft sheep's cheese. From Beth Dooley.
• 1 large Beauty Heart radish
• 1 tbsp. fresh lemon juice
• 2 tbsp. extra-virgin olive oil
• Pinch coarse salt
• Few grinds fresh pepper
• Pinch sugar
• 1/4 c. crumbled ricotta salata cheese, or goat cheese, or more as needed (see Note)
Directions
Cut the radish in half horizontally. Using a mandoline or very sharp knife, slice the radish very thin. Arrange the slices on a serving platter or individual plates.
In a small bowl, whisk together the lemon juice, oil, salt, pepper and sugar. Drizzle over the radish slices and then sprinkle the cheese overall. Serve immediately.
Nutrition information per each of 6 servings:
Calories62Fat6 gSodium87 mgSaturated fat2 g
Carbohydrates2 gCalcium39 mg
Protein1 gCholesterol6 mgDietary fiber0 g
Diabetic exchanges per serving: 1 fat.
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