Spring radish salad with apple and ginger

Ingredients for 4 servings:

• 2 m.-large radish(s), red or white
• 1 large apple
• 1 carrot(s) or cucumber
• 1 tbsp ginger root
• 2 tbsp Balsamic vinegar bianco
• 2 tbsp apple juice
• 3 tbsp olive oil
• ½ tsp salt
• 1 pinch(s) pepper, freshly ground
• 1 bunch of mixed herbs

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Total time approx. 20 minutes

Wash, peel, or grate the radish, and finely slice it. If the radish is large, you can also halve it beforehand so the pieces aren’t too large. Wash the apple and cut it into thin slices, removing the core. The skin can be left on; it looks nice too. Wash and finely slice the carrot or cucumber (carrots make the salad even crisper, cucumber adds a bit of freshness), then quarter the cucumber. For the dressing, peel and finely chop the ginger. Drizzle vinegar, apple juice, salt, and pepper over the ginger, mix, and then add the oil. The following herbs go well with this salad: parsley and chives, along with a little sage and mint or coriander. Wash and chop these finely, and sprinkle them over the dressed salad. You can drizzle the dressing over the salad immediately after preparing it and let it sit for a while; this will prevent the apple from turning brown. However, you shouldn’t let it sit for too long if you’ve used cucumber, as this will cause it to become mushy. The radish tastes so mild.