Radi Salat Mit Speck German Radish Salad With Bacon Recipe

How to Make Radi Salat Mit Speck German Radish Salad With Bacon

1. Clean, peel, and wash 1 pound of white radishes.
2. Using a radish cutter, cut the white radishes into coils.
3. Divide the coils into approximately 4-inch long pieces.
4. Place the radish coils in a medium bowl and sprinkle generously with 1 teaspoon of salt.
5. Let the radish coils rest for 20-30 minutes to release their juices.
6. While the white radishes are resting, clean, wash, and quarter 1 cup of small red radishes.
7. Wash, dry, and finely chop 2 tablespoons of fresh dill weed.
8. Cut 4 ounces of bacon into small ½-inch cubes. In a medium skillet, fry the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 2 tablespoons of bacon grease in the skillet.
9. Discard excess bacon grease.
10. Add 2 tablespoons of apple cider vinegar and 4 tablespoons of olive oil to the skillet with the reserved bacon grease. Bring to a brief boil.
11. Remove the skillet from the heat.
12. Pour the juice released from the white radishes into the skillet with the oil-vinegar-bacon mixture. Season with freshly ground black pepper to taste.
13. Let the mixture cool to warm temperature.
14. Add the quartered red radishes to the white radish coils and gently combine.
15. Pour the warm vinaigrette dressing over the radishes and toss to coat. Let stand until completely cool (at least 30 minutes) to allow flavors to meld.
16. Garnish with reserved bacon pieces and fresh dill weed sprigs before serving.