Maybe Cam Newton should have stayed home and ate these instead...

It's Superbowl Sunday and the last thing I want to think about today is vegetables!  Ribs, yes.  Chips, yes.  Beer, yes.  But vegetables?  Really?   And then it came to me - Superbowl is probably the largest beer consumption day of the year, and nothing goes better with a Cold One than crispy, salty, Biergarten Radishes.  Added benefit:  they only take about 15 minutes to prepare and don't require any oven time - which is especially important because my oven broke today. Luckily this dreadful calamity occurred after I baked the last trays of cupcakes and pigs in a blanket. The oven is nearly 24 years old, so I guess I can't complain too much.

This dish uses a special radish which is aptly named German Beer Radish or sometimes Munchener Bier Radish but they are really hard to find here.  However, daikon makes a fine substitute - the fatter the better if you have a spiralizer to cut them into slinky-like chains. If you're a purist, you can always grow your own with these seeds from one of my favorite seed companies, Baker Creek Heirloom Seeds: http://www.rareseeds.com/munchener-bier-radi/



German Bier Radishes

1 large, fat daikon radish, washed and peeled
2 Tbsp kosher salt
Chives or green onions for garnish

Spiralize the daikon or slice very thinly into rings.  Place in a bowl and sprinkle liberally with kosher salt, mixing to coat.  Let the radishes sit for about 15 minutes then rinse very well in cold water to remove as much salt as possible.  Let dry in a colander for a couple minutes then place in a serving bowl or plate and garnish with chopped chives or green onions.

Enjoy with a giant slab of ribs and too much spinach dip and chips.  Or be good and just eat the radishes with your favorite craft beer.