tired of potato salad

I know summer officially ended a couple days ago, but I think we have a couple more weeks of barbecue weather. Traditionally, we have sides like potato salad and cole slaw with burgers and other grilled meats, but sometimes a new dish is pleasant.

We got this recipe from Kaytie's grandmother, and we've enjoyed it for several years now.

Radish Salad

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.)

Place the sliced radishes in a bowl in very thin layers, salting generously between each layer. The salt gets the heat out of the radishes. (I'm not sure what that means, but that's what Kaytie's grandmother says, and I know that the radishes are much more palatable once they've been salted.) Cover the bowl and let it sit in the fridge for a couple hours.

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.