Equipment
Ingredients
Main
- 400 g radishes, trimmed and thinly sliced
- 6 g kosher salt
Dressing
- 30 ml rice vinegar
- 15 ml extra virgin olive oil
- 5 g fresh red chili, finely minced
Nutrition (per serving)
Method
Wash the radishes thoroughly, trim the root and stem ends, and slice them into uniform thin rounds using a sharp knife or mandoline slicer.
Transfer the sliced radishes to a colander set over a sink or plate. Sprinkle evenly with the kosher salt and toss to coat. Let the radishes rest at room temperature for 15 minutes to draw out excess liquid and mellow their harsh bite.
Take handfuls of the salted radishes and gently squeeze out the excess water. Transfer them to a clean kitchen towel or paper towels and pat them completely dry.
In a mixing bowl, combine the rice vinegar, extra virgin olive oil, and the finely chopped fresh chili. Stir well to integrate the ingredients.
Add the dried radishes to the mixing bowl with the dressing. Toss thoroughly to ensure every slice is coated. Serve immediately or chill briefly before serving.
Chef's Notes
- Slicing the radishes uniformly thin, around 2 to 3 millimeters, ensures even salting and a delicate texture that readily absorbs the dressing.
- The salting technique relies on osmosis. It not only seasons the vegetable but alters its cellular structure, forcing out the sulfurous compounds that give raw radishes their overly sharp bite.
- Adjust the chili based on the inherent spice of your radishes. Late-season or large radishes tend to be naturally hotter, so taste a slice before deciding how much chili to add.
- If you prefer a completely oil-free salad, the olive oil can be omitted. The vinegar and radish juices alone create a vibrant, acidic profile.
Storage
Refrigerator: 2 days — Store in an airtight container. The radishes will lose some crispness over time.
