Photo by Ted Cavanaugh
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
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.