Radi Salat Mit Speck German Radish Salad With Bacon Recipes

Steps:

• Clean, peel and wash the white radishes.
• Cut the white radishes into coils with a radish cutter (if you don't have one, just slice them very thinly).
• 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 rest for 20- 30 minutes (the salt 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; discard grease.
• Pour the oil and vinegar into the bacon in skillet 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; let mixture cool to warm temperature.
• Add the red radish wedges to the white radish and combine.
• Pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool.
• Garnish with reserved radish coils and dill weed sprigs.

Steps:

• In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.

Steps:

• This is a simple combination of ingredients that I find refreshing. When I was growing up, my father would always serve a huge salad and say "You always need a few leaves to feel good". It is his salads that I carried with me throughout my career as a chef and mother.
• In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.

Steps:

• For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
• In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

Steps:

• Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor.
• Whisk the vinegar with the vegetable oil, salt, and pepper. Toss the radish with the vinaigrette and sprinkle with chives.