When I was a child, the radishes were more of a late spring and early summer vegetable. Further into the summer they developed a bitter taste that no one enjoyed. The weather or the varieties of those days somehow were not suitable to grow a young second crop. Now one can find the young radishes at the market almost throughout the year.
On a hot day cucumber is an additional source of hydration thanks to its high water content.
Breathing in the smell of freshly cut cucumber and eating a cold cucumber soup or salad refreshes like a gust of cool mist bursting from nozzles onto sweating customers in a terrace restaurant on a piazza in Italy in the August heat.
Cucumber and radish salad
Ingredients for 2-3
1 long salad cucumber, peeled and thinly sliced
1 bunch of ca. 10 radishes, cleaned and thinly sliced
a few sprigs of fresh dill, chopped
(optional: young dill flowers)
1 tsp honey
1tbsp (Dijon) mustard
1 tbsp apple vinegar
3-4 tbsp rape seed oil
freshly ground black pepper
Place the cucumber and radish slices into a bowl.
For the sauce mix all ingredients together until a thicker sauce is formed.
Mix the vegetables and dill with the sauce.
Leave to marinate in a fridge for 5-10 minutes.
Or serve separately as I have done here.
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