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