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