We got this recipe from Kaytie's grandmother, and we've enjoyed it for several years now.
1 bag or bunch of radishes
lots of salt
3 green onions
about 1/4 cup vinaigrette
Cut the green tops off of the radishes and rinse the radishes well. Scrub the dirt off.
Slice the radishes so thin that they are transparent. (Though I have done this with a knife, a mandoline makes this job much easier and faster.)
Dump the radish slices in a colander and rinse well. The salt has done its job and must be washed away.
Slice the green onions and put them in a bowl with the radishes and enough vinaigrette to cover. We use a balsamic vinaigrette from the grocery store, but you can certainly make your own.
Mix and serve.
NOTE: Once the dressing is added, the radishes will begin to turn pink. I'd wait to dress the radishes until right before you serve it. Alternatively, you can let the dressed salad sit overnight and serve a bright pink salad the next day.
P. S. I know there are too many pictures in this post. I don't care.