The dish I have to share with you today is like a really good song that’s stuck in my head and I need to share it. It’s a simple salad, really. Nothing special. But it just works so well: Thin discs of crisp, peppery radish, tossed with crumbles of soft, salty feta cheese, married by a healthy slap of tangy red wine vinegar and speckled with green onion. I’m not talking about fancy Easter egg or watermelon radishes; just your Plain Jane radish, the kind that works well in the early days of spring. <br /> <br />This is one of those salads that you’ll make over and over and won’t need to measure it, but I tried to get rough numbers tonight when I made it so I could share it with you. A mandolin, although fun and exciting, is not necessary for this. All you need is a good, sharp knife and cutting board.

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