Rettichsalat

Ingredients

• 1white beer radish — spiral-cut
• 2 tbspoil
• 1 tbspwhite wine vinegar
• chivessnipped
• to tastefine sea salt

Method

1. Begin by thoroughly washing the white beer radish under cold running water to remove any dirt. Peel the radish using a vegetable peeler, then slice it into thin rounds using a mandoline or sharp knife. Aim for slices about 2-3 mm thick to ensure they absorb the dressing well.
2. Place the radish slices in a large mixing bowl. Sprinkle them with a generous pinch of fine sea salt and let them sit for about 10 minutes. This will draw out excess moisture and soften the radish slightly, enhancing its flavor.
3. While the radish sits, prepare the dressing. In a small bowl, whisk together 2 tablespoons of oil and 1 tablespoon of white wine vinegar until well combined. The mixture should look slightly emulsified, with no separation between the oil and vinegar.
4. After the radish has rested, drain any liquid that has accumulated at the bottom of the bowl. This step is crucial to prevent the salad from becoming watery and to concentrate the flavors.
5. Pour the dressing over the radish slices and toss gently to coat each piece evenly. The radish should glisten with the dressing, but not be swimming in it.
6. Snip a handful of chives into small pieces and sprinkle them over the salad. Toss again lightly to distribute the chives throughout, adding a fresh, mild onion flavor.
7. Taste the salad and adjust the seasoning with more fine sea salt if needed. The flavor should be balanced, with a slight tang from the vinegar and a hint of saltiness.
8. Serve the Rettichsalat immediately, accompanied by fresh bread or Brezeln. The salad should be crisp and refreshing, with the radish retaining a slight crunch and the dressing providing a subtle, savory finish.