Begin by rinsing the radishes thoroughly under cold running water to remove any soil. Trim off the leafy tops and the thin root ends using a sharp knife. If the radishes have been stored with their greens attached, remove them completely since they draw moisture from the bulbs and can make them soften faster. After trimming, pat the radishes dry with a clean kitchen towel.

Using a mandoline slicer or a very sharp knife, slice the radishes into very thin rounds, ideally about 1–2 mm thick. Thin slicing is important because it softens the sharp peppery bite of the radishes while creating a delicate, crisp texture that absorbs the dressing more evenly. Place the sliced radishes into a large mixing bowl.

If the radishes release excess moisture after slicing, gently pat them dry with a kitchen towel or paper towels. Removing excess moisture prevents the dressing from becoming diluted and ensures the flavors remain bright and concentrated.

In a small bowl combine the extra virgin olive oil, fresh lemon juice, and lemon zest. Whisk gently for about 15 seconds until the mixture becomes slightly emulsified. Add the flaky sea salt, black pepper, and red pepper flakes, then whisk again briefly. The dressing should taste bright, clean, and slightly spicy.

Pour the dressing evenly over the sliced radishes. Using salad tongs or a spoon, toss the radishes gently until all slices are lightly coated with the dressing.

Let the salad sit for about 5 minutes. During this time the lemon juice slightly softens the radishes and reduces their sharpness while allowing the flavors to absorb into the slices.

Rinse the dill and chives thoroughly under cold water and pat them dry. Finely chop the dill fronds and chives into small pieces. These herbs add freshness and aromatic complexity that complement the radish flavor.

Add the chopped dill and chives to the radish mixture. Toss gently once more so the herbs distribute evenly throughout the salad.

Taste the salad and adjust the seasoning if needed by adding a small pinch of flaky salt or an extra squeeze of lemon juice.

Serve immediately for maximum crispness, or within 30 minutes for the best balance of texture and flavor.