Swabian radish salad with cucumber and dill

Ingredients for 2 servings:

• 1 m.-large cucumber(s)
• 4 m.-large radish(s), white (icicles)
• 2 tsp salt
• 1 tsp caraway seeds
• 2 tbsp white wine vinegar
• 1 tbsp dill, fresh
• 1 lemon(s), fully ripe
• 1 tsp black pepper, freshly ground
• 1 tsp sugar
• 1 pinch of nutmeg, freshly grated
• 4 tbsp oil, neutral
• Salt
• Vinegar
• 1 sprig(s) dill
• 1 flower

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

simple and tasty

Wash the cucumber and trim the ends. Peel the cucumber, halve lengthwise, remove the seeds, and coarsely grate the halves. Wash the radishes and trim the ends. Peel the radishes and coarsely grate them. Combine the grated cucumber and radish, season with salt, and mix again. Let everything sit for 10 minutes, then gently squeeze out the water. Add the vinegar and caraway seeds and mix. For the dressing, squeeze the juice from the lemon. Mix the juice with pepper, sugar, and nutmeg. Season to taste with salt and vinegar. Add the salad oil and dill. Fold in the dressing. Garnish the salad and serve.