Radish salad

Ingredients for 6 servings:

• 3 bunch radishes
• ½ tbsp salt
• 1 tbsp sugar
• 4 tbsp balsamic vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp oil, neutral
• ½ tbsp soy sauce
• 2 spring onions
• Pepper from the mill

Instructions

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

Wash and trim the radishes, and dry thoroughly. Reserve about 3 tablespoons of the tender inner leaves, wash them again, and pat them dry. Lightly crush the radishes with the blade of a wide knife (if the radishes are very thick, make a small cut first; this will make it easier). Sprinkle the radishes with salt and sugar and mix well in a bowl. Let them marinate for 30 minutes. Then drain and reserve 4 tablespoons of the juice. Mix the juice with the balsamic vinegar, soy sauce, all types of oil, and pepper. Let the radishes stand in the vinaigrette for at least 5 minutes. Meanwhile, finely chop the radish greens and slice the spring onions into rings. Mix both with the radishes and serve. By the way: They taste and look better when the radishes are quite small.