Wash the radishes thoroughly under cold running water to remove any dirt. Slice them evenly into rounds about 1/8 inch thick using a sharp knife or mandoline.

In a large mixing bowl, combine the radish slices with the juice of half a lemon and a generous pinch of salt. Massage gently for about 1-2 minutes.

Drizzle in about 2 tablespoons of extra virgin olive oil. Add freshly grated Parmesan and torn dill leaves. Toss gently.

Spread the dressed radish slices evenly on a large serving platter, creating a single layer.

Sprinkle with lemon zest, extra grated Parmesan, torn dill leaves, and black pepper. Serve immediately.