Ingredients

• 500 g radishes
• 3 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1 bunch fresh parsley
• 2 clove garlic

Instructions

1. Prepare the radishes

   Wash the radishes thoroughly and trim both ends. Slice them into thin rounds about 2-3mm thick using a sharp knife. No heat needed for this step, takes 8-10 minutes. The slices should be uniform and crisp when done. Do not slice too thick or they will be tough to chew.

2. Salt the radishes

   Place the sliced radishes in a colander and sprinkle with 1 tsp salt. Toss well with your hands to distribute evenly. No heat needed, let sit for 15-20 minutes. The radishes will release water and become slightly wilted. Do not skip this step or the salad will be too watery.

3. Prepare the herbs

   Finely chop the parsley leaves, discarding thick stems. Mince the garlic cloves into tiny pieces. No heat needed, takes 5-7 minutes. The parsley should be bright green and finely chopped. Do not chop too far in advance or the parsley will lose its vibrant color.

4. Drain and rinse

   Thoroughly rinse the salted radishes under cold running water for 2-3 minutes. Squeeze them gently with your hands to remove excess water. No heat needed. The radishes should feel crisp but not wet. Do not squeeze too hard or they will become mushy.

5. Make the dressing

   In a small bowl, whisk together white vinegar and olive oil for 1-2 minutes. No heat needed. The mixture should be well combined and slightly emulsified. Do not use too much oil or the salad will be greasy.

6. Assemble the salad

   Combine the drained radishes, chopped parsley, and minced garlic in a serving bowl. Pour the dressing over and toss gently for 2-3 minutes. No heat needed. Everything should be evenly coated and well mixed. Do not over-mix or the radishes will break apart.

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