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Title: Smashed Radishes in Soy Dressing
Categories: Vegetarian, Dressings, Chinese
Yield: 4 servings
2 Dozen fresh red radishes 3 tb Peanut oil
2 ts Salt 1 ts Sesame oil
1 ts White vinegar 1/4 ts Fresh ginger juice
1 ts Sugar Chinese parsley garnish
3 ts Thin soy sause
Remove heads and tails from radishes; wash. Using bottom of heavy drinking
glass, about 2" across base, hit radishes on side to crack them - not mash
them - so dressing can get into flesh. Avoid rendering a crushing blow no
matter how you feel that day. Sprinkle radishes all over with salt, put
them in a bowl, and set aside for about 15 minutes at room temperature.
Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil,
sesame oil and fresh ginger juice. Double amount of vinegar for a sharper
taste, if desired. Drain liquid from radishes (salt will have drawn off
quite a bit of water); pour dressing over them; cover and refrigerate for
30 minutes. If you make this dish ahead of time, pour on dressing 30
minutes before serving. Immediately before serving, transfer radishes to
serving dish; garnish with Chinese parsley and serve.
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