Recipe

There’s something quietly luxurious about a salad that’s all about texture: the gentle tear of butter lettuce, the fiery snap of paper-thin radishes, a snowy drift of Parmesan, and a bright lemony dressing that makes every bite sing. This French-inspired classic feels fancy enough for company yet light enough for everyday lunch. The secret? Ultra-thin radish slices that stay crisp instead of overpowering the plate. A quick spin with the Geedel Rotary Cheese Grater turns that trick in seconds.

🥬Ingredients (serves 4 as a side)

1 large bunch breakfast or French breakfast radishes (or any crisp variety)

2 small heads butter lettuce (Boston or Bibb), leaves gently separated

½ cup freshly shaved Parmesan (block, not pre-shredded won’t do)

1 small handful fresh chives, snipped into 1-inch pieces

3 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

1 tsp Dijon mustard

Flaky sea salt & freshly cracked black pepper

🧂Step-by-Step: Elegance in Minutes

1. Shave the Radishes

Lock the Geedel Vegetable Chopper with its slicing blade. Feed chilled radishes through the wide inlet—one smooth crank each—and watch translucent ruby-edged rounds fall like petals. No thick chunks, no watery mess.

2. Build the Base

Arrange butter lettuce leaves in a wide, shallow bowl or platter like soft green clouds. Scatter the radish slices over the top.

3. Shower with Parmesan

Switch to the fine shred blade. Crank a cold block of Parmesan directly over the salad for feathery, melt-in-your-mouth ribbons that cling to every leaf.

4. Make the Dressing

In a small jar, shake olive oil, lemon juice, Dijon, a pinch of salt, and plenty of black pepper until creamy. Taste—want it brighter? Add another squeeze of lemon.

5. Finish & Serve

Drizzle the dressing lightly (you might not need it all). Add chives and one final confident crack of pepper. Serve immediately while the radishes are still singing.

🌿Tips & Twists

Add protein: top with flaked hot-smoked salmon or soft-boiled eggs

Make it creamy: swap half the oil for plain Greek yogurt in the dressing

Herb swap: chervil, dill, or tarragon instead of chives

Vegan version: use nutritional yeast instead of Parmesan

🥗Conclusion: A Salad That Tastes Like Spring

This shaved radish and butter lettuce salad is proof that the simplest ingredients, handled with a little precision from the vegetable shredder, become something extraordinary. Light, peppery, buttery, and impossibly fresh, it’s the side dish that quietly steals the show.