Radish salad with orange

Ingredients for 1 servings:

• 1 bunch of radishes
• 1 orange(s)
• 1 tsp salt
• e.g. chives
• n. B. Pepper, black, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

as a fruity and spicy side dish for a snack

Separate the radishes from the green parts, trim and coarsely grate them. Mix in the salt thoroughly. Let them sweat for about 10 minutes, mixing again occasionally. Juice the orange; bits of flesh can stay in the juice if desired. Drain the bitter substances from the radishes thoroughly over a sieve, then marinate the grated radishes in the orange juice for another 10 minutes. Cut the chives into rolls. Drain the radishes again over a sieve (catch the juice), toss well with freshly ground black pepper and the chives, and serve in portions. Depending on your taste, drizzle with 1-2 teaspoons of the reserved orange juice, grind a little more pepper over the top, and garnish with a few chives. Goes very well with a hearty snack platter of sausage and cheese, a mixed sour pressed sausage, or simply hearty bread with lard or butter. If you’re willing to do the work yourself, you can also sort out the young radish leaves, wash them, chop them up, and use them instead of or in addition to chives. However, you have to like the taste of this, so it’s best to taste it first.