A punchy shaved radish and Parmesan salad featuring shaved radishes, fennel, and Parmesan tossed with ton bits of radicchio, lemon zest, spicy olive oil, and nutty fried garlic.
I've used radicchio here, but feel free to sub in any robust, slightly bitter green, tatsoi, arugula, mustard or dandelion greens would all be delicious. If making ahead leave these more delicate leaves out until you plan to serve.
To make spicy olive oil, set a small skillet or butter warmer over medium-low/medium heat. Add olive oil, and when it's fragrant and shimmering, add both kinds of pepper and sea salt. Olive oil should fizz and sizzle just a bit. Swirl in the garlic and leave over heat for 1 minute, then set aside to cool.
Tear radicchio leaves, or other greens, into bite size pieces. Drain any liquid from the bowl of fennel, add radicchio leaves, and toss with a tablespoon of the spicy oil. Add sea salt to taste.