Radish and zucchini salad

Ingredients for 4 servings:

• 2 bunch radishes, large
• 1 m.-large zucchini
• 1 small onion(s)
• 2 tbsp water, warm
• 2 tbsp vinegar
• 2 tbsp rapeseed oil or extra virgin olive oil
• 1 tsp salt
• 1 tsp, levelled sugar
• 1 pinch of pepper, freshly ground
• n. B. herbs (scattered herbs)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Good for hot days

For the dressing, dice the onion and season lightly with salt. Combine the water and vinegar in a medium-sized bowl, add the salt and sugar, and whisk until the salt and sugar have dissolved. Now add the oil and continue stirring until a smooth emulsion forms. Add the finely chopped onion and, if desired, the mixed herbs. Wash or trim the vegetables thoroughly and slice them into small strips. This works best with a multi-purpose vegetable slicer with a small strip insert, such as a Börner one. Add the sliced ​​vegetables to the bowl with the marinade and mix well. Let it marinate for about half an hour, stirring occasionally.