Ted Cavanaugh
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like. And if you’re feeling fancy, add some crunch (nuts, seeds, or fried onions) or herbs. Your new favorite side dish of summer!
Recipe information
Yield
4 servings
Ingredients
2
small Chioggia (candy-stripe) beets, trimmed, peeled
2
Persian cucumbers
1
medium watermelon radish, trimmed
1
ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved
1
lemon
Olive oil (for drizzling)
Flaky sea salt
Freshly ground black pepper
Need to make a substitution?
Preparation
Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife. Arrange slices on a platter. Scatter cheese on top. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice. Drizzle with oil; season with salt and pepper.