Smashed radishes in soy dressing

Yield: 8 Servings



Chinese parsley for garnish 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 3 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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