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RADI-SALAT MIT SPECK UND EINER DILL-VINAIGRETTE
(Radish Salad with Bacon and a Dill-Weed-Vinaigrette-Dressing)

2 large white radishes (each about 3/4 lb.)
salt
about 40 small, red radishes (garden radish)
1 bunch dill weed
1/4 lb. breakfast bacon
1/2 cup white wine vinegar
3 1/2 tablespoons oil
white pepper

Clean, peel and wash the white radishes. Cut the white radishes
into coils with a radish cutter. 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 for 20 - 30 minutes (they 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. Pour in the oil and
vinegar 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.
Add the red radish wedges to the white radish and combine. Pour
the vinaigrette dressing from the skillet over the radishes and
let stand for a while. Garnish with reserved radish coils and dill
weed sprigs.

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