Growing up, salad often consisted of iceberg lettuce, a couple of slices of tasteless tomatoes that came out of a plastic container, with a spoonful of mayonnaise. In my teens, I started to cook and discovered vegetables like Romaine lettuce, grape tomatoes, and radishes! Radishes were never my favorite. I didn't include them in recipes. However, this Radish Salad puts radishes in the spotlight! Their crunchy, spicy flavor seems to shine through the other ingredients! Great on a summer day or a picnic!
In a pinch: No apple cider vinegar? Use white vinegar instead
Radish Salad
Yeild: 3-4 cups
2 cups sliced radishes
½ teaspoon salt
1 cup sliced red onion
1 cup sliced cucumber
½ cup extra virgin olive oil
2 Tablespoons apple cider vinegar
½ teaspoon sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill, or more to taste
Toss radishes with salt; let stand for 10 minutes.
Drain liquid and transfer radishes to a large bowl.
Add red onion and cucumber slices.
Heat sugar and vinegar until sugar melts.
Whisk olive oil, vinegar-sugar mixture, garlic, and dill in a small bowl until well blended.
Pour over vegetables and toss to combine.
Cover and refrigerate for at least 1 hour before serving. The longer it stays in the refrigerator the better it tastes.