513. RADISH and BACON SALAD with DILL WEED VINAIGRETTE

2 large white radishes (each about 3/4 lb.)
salt
about 40 small, red radishes (garden radish)
1 bunch dill weed
1/4 lb. breakfast bacon
1/2 cup white wine vinegar
3 1/2 tablespoons oil
white pepper

Clean, peel and wash the white radishes. Cut the white radishes into coils with a radish cutter. Divide the coils into about 4 inch long pieces. Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt. Let the radish coils for 20 - 30 minutes (they will draw some juice).

In the meantime clean, wash and quarter each of the small red radishes. Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations). Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease. Pour in the oil and vinegar and bring to a short boil. Remove the skillet from the stove. Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper. Add the red radish wedges to the white radish and combine. Pour the vinaigrette dressing from the skillet over the radishes and let stand for a while. Garnish with reserved radish coils and dill weed sprigs.


courtesy of: Sherie's Kitchen, Sherie Haunzwickl, Laurenburg, Germany