TRIM THE GREEN LEAVES FROM THE TURNIPS AND THE RADISHES IF THEY COME WITH THE GREENS.
DUMP GREENS IN A SINK FULL OF COLD WATER.
SPIN DRY IN A LETTUCE DRYER. GENTLY WRAP IN A KITCHEN TOWEL .
ADD A TSP OF SEA SALT AND SEVERAL GRINDINGS OF PEPPER TO YOUR SALAD BOWL.
PEEL THE GARLIC CLOVE AND GRATE INTO THE BOWL USING A MICROPLANE.
WHISK IN ABOUT 2 TBSPS OF LEMON JUICE AND 1 TSP OF CHAMPAGNE VINEGAR.
WHISK IN ABOUT 1/2 A CUP OF OIL UNTIL THE DRESSING HAS THE CONSISTENCY OF HEAVY CREAM.
STACK THE GREENS LIKE A DECK OF CARDS. GENTLY ROLL LIKE YOU WOULD CARPET. USING SHARP CHEF'S KNIFE CUT CROSSWISE INTO THIN SLIVERS.
TOSS THE GREENS WITH THE DRESSING AND ALLOW TO SIT FOR AT LEAST 30 MINUTES. (WITH MORE LEATHERY GREENS SUCH AS KALE OR CHARD, MACERATE FOR AT LEAST AN HOUR.)
THINLY SLICE THE RADISHES.
JUST BEFORE SERVING TOSS THE GREENS WITH FRESHLY-GRATED CHEESE.
DECORATE THE GREENS WITH SLICED RADISHES AND SERVE.
2-4 SERVINGS DEPENDING ON THE QUANTITY OF GREENS.