1. Clean, peel and wash the white radishes. 2. Cut the white radishes into coils with a radish cutter (if you don't have one, just slice them very thinly). 3. Divide the coils into about 4 inch long pieces. 4. Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt. 5. Let the radish coils rest for 20- 30 minutes (the salt will draw some juice). 6. In the meantime clean, wash and quarter each of the small red radishes. 7. Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations). 8. Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease. 9. Pour the oil and vinegar into the bacon in skillet and bring to a short boil. 10. Remove the skillet from the stove. 11. Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature. 12. Add the red radish wedges to the white radish and combine. 13. Pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool. 14. Garnish with reserved radish coils and dill weed sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
