15 Min

• ½ lb Radish
• 1 bunch Roughly Chopped Arugula
• 2 Tbsp Finely Grated Pecorino
• 3 Tbsp Coarsely Grated Pecorino
• 2 Tbsp Lemon Juice
• Kosher or Sea Salt
• Coarsely Ground Black Pepper (optional)
• 1/4 cup Olive Oil

In small bowl, whisk together 2 tablespoons finely grated Pecorino, lemon juice, a couple pinches sea salt and a few grinds pepper. Slowly drizzle in olive oil, whisking constantly. Taste for seasoning; set aside.

Slice radishes into thin rounds, until you have about 1 cup. 

In serving bowl, combine radishes, arugula, 3 tablespoons coarsely grated Pecorino, and about two-thirds dressing. Toss well, taste, and add more dressing if needed. Serve immediately.