by Sarah Steimer
- 2 black radishes
- 4 red radishes
- 2-3 tablespoons ricotta
- salt and pepper
- 2 teaspoons olive oil
- 1 tablespoon fresh mint, cut into ribbons
Use a mandoline or very sharp knife to cut the radishes into thin slices and arrange on a plate.
Dollop the salad with ricotta and season with salt and pepper. Drizzle with olive oil, then sprinkle with the fresh mint.
Serves 4-6 as a side.
*Time for a good old fashioned shaving… of vegetables. We love spring produce, and it can stand easily on its own. So why not highlight it with some simple styling? Check out all our May shaved salads — or Crisp Wisps — right here.