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Summer radish salad

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Ingredients for 2 servings:

  • 2 radishes (globe radish)
  • ½ bunch chives, preferably with flowers
  • 4 leaves of nasturtium, preferably with flowers
  • 4 leaves of mint, not peppermint
  • 5 tbsp rapeseed oil
  • 4 tbsp Balsamic vinegar bianco
  • some water
  • 1 pinch(s) of sugar
  • Pepper from the mill
  • Sea salt

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

Franconian style

Clean the globe radish, quarter it, and slice it thinly. Sprinkle with sea salt and let it stand until it begins to “sweat.” Chop the herbs. Mix a dressing of oil, vinegar, water, sugar, sea salt, pepper, and the herbs and pour it over the radish. Let it marinate overnight in the refrigerator. The salad tastes best the next day at room temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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