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+ servings
Shaved Radish and Parmesan Salad
Prep Time
20 mins
Cook Time
5 mins

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.

Recipe Type: Salad
Cuisine: American
Keyword: shaved radish and Parmesan salad
Makes: 4 generous servings
Author: Elizabeth Stark
Spicy Oil
  • 3 tablespoon extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon sea salt
  • 2 cloves garlic smashed, peeled, and thinly sliced
  • 1 bulb fennel trimmed and cored
  • 1 lemon
  • 1 bunch radishes all but 1/4-inch of greens trimmed, gently scrubbed
  • Sea salt
  • 2 - 3 cups radicchio leaves (from 1 small head), or other robust green like tatsoi, arugula, or dandelion greens
  • 3 ounces Parmesan
  1. 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.

  2. To prep salad, with a mandoline or a very sharp knife, carefully slice the fennel into 1/8-inch thick slices. Set in a medium mixing bowl. Toss with a big pinch of sea salt. With a peeler, remove lemon zest in 1/2-inch long slices and toss with fennel. Slice the lemon into quarters; squeeze one of the quarters over the fennel and toss again.
  3. Slice radishes 1/8-inch slice and place on a separate small mixing bowl. Toss with lemon juice (from another quarter of the lemon) and a pinch of sea salt. Set aside.
  4. 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.

  5. Shave Parmesan into 1/8-inch thick slices.
  6. When ready to serve, arrange fennel-radicchio mixture in a wide bowl or a platter. Drain liquid from the radishes and tuck throughout the salad, layer in Parmesan. Drizzle with remaining hot oil and remaining lemon juice. Finish with sea salt and pepper to taste.
  7. I like this salad best right away, but it will keep well for 2 days in the fridge.