 | Radish Salad 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 |