German cuisine · Salads & Mezze

Bavarian Radish Salad

Paper-thin slices of white radish, salted and dressed with vinegar, oil and chives.

Ingredients · for 4 servings

• 2 white radishes (about 600g)
• 1 tsp salt
• 3 tbsp vinegar
• 4 tbsp oil
• 1 tsp sugar
• 1/2 tsp caraway seeds
• 1 bunch chives
• Pepper

Instructions

1. Peel the radish and slice it paper-thin, almost translucent, with a vegetable slicer.
2. Toss the slices in a bowl with the salt and let sit for 10 min. – this is when the radish loses its sharpness.
3. Drain off the water that has come out and gently squeeze the radish by hand, but don't press it dry.
4. Stir the vinegar, oil, sugar, caraway and pepper into a dressing until the sugar has fully dissolved.
5. Pour the dressing over the radish, mix thoroughly and let it sit for another 5 min. to infuse.
6. Sprinkle generously with chive rings and serve as a light snack with fresh farmhouse bread.