To read the backstory, click here.
The mandoline
Shape and size affects flavour, and how an ingredient is cut or sliced can make a fundamental difference to the experience of eating it.
When slicing a radish the best tool for the job is a mandoline. It not only slices super thin, it also slices evenly, and illustrates what a difference a tool can make.
A finger guard often comes with a mandoline but Brandon found a solution at a local building store in the form of neoprene cut-free gloves, which allow for more control while still keeping fingers safe.
We use the Benriner No. 64.
The radishes
Wash and clean one bunch of the freshest radishes you can find. Opa would harvest them from his kitchen garden. Say 150g radishes, once topped and tailed.
Slice the radishes on a mandoline. Arrange in a colander and sprinkle with sea salt and sugar. Leave for 10 minutes or until covered with moisture.
The dressing
Equal parts vinegar to oil to water
For 150g radishes we used 15ml (one tablespoon) of each to make 45ml of dressing. (Opa would use white wine vinegar with 6% acidity and sunflower oil for its neutral taste.)
Add the vinegar, oil, and water to the salad bowl and whisk to combine. Add the radishes, toss well to coat with the dressing. Taste for seasoning and serve.
The variations
Add onion, also sliced on a mandoline, in a quantity that suits personal taste (say half an onion to a bunch of radishes), to the colander with the radish.
Peel one cucumber, slice on the mandoline, and add to colander with the radish.
If personal taste dictates, omit the sugar, and if crunch is preferred omit the salting too and season with salt after dressing.
