Radish salad Waldburg

Ingredients for 2 servings:

• 2 m.-sized radish(s), white or red (icicle or similar, not beer radish)
• 1 small cucumber(s)
• 2 small pickled gherkins
• 1 Pepper, red, long, mild
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 2 tbsp white wine vinegar
• 1 tbsp pickle liquid from the pickle jar
• 1 tsp, leveled salt
• 1 pinch(s) black pepper, from the mill
• 2 tbsp sunflower oil
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

A summery, Upper Swabian side dish for snacks.

Wash the radish and cucumber, trim both ends, peel, and slice or slice crosswise into approximately 3 x 3 mm thick sticks. Slice the pickles into sticks as well. Remove the stems from the peppers, wash them, slice them lengthwise, open them up, remove the seeds, and slice them crosswise into thin strands. Trim both ends of the onions and garlic cloves, peel them, and cut them into small pieces. Mix the dressing ingredients in a bowl, but do not blend. Add to the salad about 30 minutes before serving and mix. Mix again before serving and season with pepper, salt, and white wine vinegar. Divide among the serving bowls, garnish, and serve chilled. Serve with two white sausages, a pretzel, sweet mustard, and a cold beer.