Directions:
I like to use a mandoline
This one is a Swissmar Mandoline
inexpensive dishwasher safe and I have used it for years now.
You can also use a large French knife or a paring knife and cut small strips.
You can use a grater and make smaller shreds also.
Shake or measure about a 1/2 teaspoon in and work into the shreds with your fingers.
Wait about 10minutes and the radish will weep 1/2 a cup of water out.
If you can wait an hour that is better.
Drain well in a sieve and squeeze out much of the remaining juice.
Add the lemon juice and a pinch of sugar.
Mix up the creamy dressing. It is tradition to use a quark, or sour cream base.
Some folks now use a light in fat yogurt and even mayonnaise.
Blend in the creamy dressing.
Radish salad makes a great accompaniment to
Schwenkbraten and Spiessbraten.
Serve on a bed of lettuce.
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