2 bunches radishes
2 tbs thinly sliced chives or green part of green onions
2-4 ounces dry-jack cheese or Parmesan-Reggiano
Large handful of arugula
sea salt and freshly ground pepper
1. Set aside a handful of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well then set on a towel to dry (or dry with a paper towel).
2. Once dried, thinly slice the radishes lengthwise or crosswise and put into a bowl. Add chives, radish greens and enough oil to lightly coat then toss together.
2. Spread the arugula on a platter, top with the radish mixture, season with salt and pepper, shave the cheese over the top and squeeze the lemon over the salad just before serving to add brightness.