Radi-salat Mit Speck - German Radish Salad With Bacon

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 large daikon radishes (each about 3/4 lb.)
• salt
• 40 small red radishes (garden radish)
• 1 bunch dill weed
• 1/4 lb breakfast bacon
• 1/2 cup wine vinegar
• 3 1/2 tablespoons oil
• pepper

Recipe

• 1 clean, peel and wash the radishes.
• 2 cut the radishes into coils with a radish cutter (if you don't have one, just slice them very thinly).
• 3 divide the coils into about 4 inch long pieces.
• 4 place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt.
• 5 let the radish coils rest for 20- 30 minutes (the salt will draw some juice).
• 6 in the meantime clean, wash and quarter each of the small red radishes.
• 7 wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations).
• 8 cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease.
• 9 pour the oil and vinegar into the bacon in skillet and bring to a short boil.
• 10 remove the skillet from the stove.
• 11 pour the radish juice from the radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature.
• 12 add the red radish wedges to the radish and combine.
• 13 pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool.
• 14 garnish with reserved radish coils and dill weed sprigs.