Radish Salad

Ingredients:

• 1 pound, radishes
• small handful basil leaves
• flaky sea salt
• juice of 1 lemon, about 3 tbsp
• 3 tbsp, il Fustino Spanish Varietals EVOO
• 1 cup, mixed greens
• 2 1/2 ounces, Anacapa alpine cheese - cut into slices of varying sizes

Directions:

Rinse and dry radishes, remove the greens and snip the tails and chop radishes into bite-sized pieces.

To a bowl, add chopped radishes, basil leaves and a large pinch of sea salt. Using your hands massage the mixture, this will release the oil from the basil leaves and incorporate the salt into the radishes.

Add the sliced cheese and massage the mixture again, breaking up the cheese and creating a creamy film over the radishes.

Add lemon juice, olive oil and mixed greens to the bowl and toss to combine. Adjust seasonings to taste and serve. 

*Recipe adapted from April Bloomfield's A Girl and Her Pig Cookbook