German White Radish Salad

Wash the white radish, peel it, and slice it into very thin rounds using a mandoline or a sharp knife.

Transfer the radish to a colander, salt it evenly, and let it sit for 30 minutes so it releases its juice and loses excess sharpness.

Drain off the liquid that has been released, then gently press the radish slices with a paper towel without crushing them.

Rinse the chives, pat them dry, and cut them into thin rings.

In a separate bowl, mix white wine vinegar, sunflower oil, and black pepper; add a bit more salt if needed.

Combine the radish with the chives, pour over the dressing, and mix thoroughly.

Let the salad sit for 5 minutes to let the flavors meld, and serve chilled as a starter with bread, sausages, or meat.