Begin by rinsing your radishes under cool water to remove dirt, then slice them evenly into 1/8 inch thick rounds using a sharp knife.

Take a large mixing bowl and add the sliced radishes. Squeeze the juice from half a lemon into the bowl, ensuring to catch any seeds. Sprinkle a generous pinch of salt over the radishes.

With clean hands, gently massage the lemon and salt into the radish slices for about 1–2 minutes until they begin to soften.

Drizzle in approximately one tablespoon of olive oil, followed by freshly grated Parmesan cheese, and toss the salad without smashing the radish slices.

To serve, take a platter and elegantly spread the marinated radish slices.

Before serving, add a sprinkle of lemon zest, garnish with extra grated Parmesan and torn dill, and a light crack of black pepper.