Serves 6

The Vella family’s Dry Jack cheese from Sonoma County in California is one of our national food treasures. It’s increasingly possible to find nationwide, but if you can’t get your hands on some, use Parmigiano-Reggiano. This is a very pretty, bright, and lively little salad. You can stray successfully from its utter simplicity by adding some freshly blanched and peeled fava beans, radish sprouts, or very small arugula leaves.

Ingredients

• 2 bunches breakfast radishes or mixed varieties, including small daikon
• 2 tablespoons thinly sliced chives
• olive oil, as needed
• 2 to 4 ounces Dry Jack or Parmigiano-Reggiano
• salt and pepper
• radish sprouts, leaves, or arugula greens, optional

Procedure

1. Set aside a handful few of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, then thinly slice, either lengthwise or crosswise. Put them in a bowl and toss with the chives, radish greens, and enough oil to coat lightly.
2. Put the radishes on a platter, shave the cheese over them, and add pepper and the optional greens, if using.