Smashed Radishes In Soy Dressing

24 ea 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 1 ea Chinese parsley for garnish
3 ts thin soy sause
4 servings
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.
Serves 4
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