1 pound radishes (about 25), julienned, plus whole radishes, for serving
1 1/4 cups sour cream
3 ounces feta cheese, crumbled (3/4 cup)
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice (from 2 lemons)
1 1/2 teaspoons coarse salt
1/3 cup chopped fresh dill
Combine julienned radishes, sour cream, feta, lemon zest and juice, salt, and dill. Serve with toasts and whole radishes.
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