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Radish Rudolf
Perfect peppery bite and extra early maturity.
Recipe
Radish Salad
Serve this marinated salad as a side dish or with other vegetables on a crudités platter.
Thinly slice 6 radishes and 2 cucumbers. Sprinkle with a tbsp. of salt and leave for 30 minutes. Rinse under cool water and press out the excess moisture. Toss in a bowl along with 1/2 cup chopped spring scallions. Season with 1/2 cup rice wine vinegar, fresh dill and a grinding of freshly ground pepper. Marinate for at least 30 minutes or overnight. Serve chilled.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook
