Equipment
* optional
Ingredients
Salad Base
- 400 g red radishes, trimmed and washed
- 5 g kosher salt
Dressing
- 30 ml white wine vinegar
- 15 ml extra virgin olive oil
- 10 g fresh red chili, finely sliced
- 10 g fresh cilantro or parsley, roughly chopped
Nutrition (per serving)
Method
Using a mandoline slicer or a very sharp knife, slice the radishes as thinly and uniformly as possible.
Place the sliced radishes in a mixing bowl and toss thoroughly with the kosher salt. Let sit at room temperature for 15 minutes to draw out excess moisture and harsh peppery compounds.
Transfer the radishes to a colander and rinse briefly under cold water to remove the excess salt. Thoroughly pat them dry using paper towels or a clean kitchen towel.
In a clean mixing bowl, whisk together the white wine vinegar, extra virgin olive oil, and the optional sliced fresh chili.
Add the dried radishes and chopped herbs to the dressing. Toss well to coat evenly, then serve immediately or chill briefly before serving.
Chef's Notes
- Salting radishes is a classic technique called 'degorging'. It breaks down the rigid cell walls slightly, making the radishes more pliable and deeply seasoned while mellowing their natural mustard oil spice.
- For maximum visual appeal, look for mixed variety radishes such as French Breakfast, Watermelon, and standard red globe radishes. The varied colors elevate a simple five-ingredient dish.
- If you prefer a milder chili flavor, slice the chili open and scrape out the seeds and white ribs before finely slicing the flesh.
- Keep the olive oil quality high. Because this is a minimal-ingredient recipe, the grassy, peppery notes of an excellent extra virgin olive oil will shine through.
Storage
Refrigerator: 2 days — Radishes will lose some of their crispness and the red color may bleed into the dressing over time.
