This radish salad is delicious and healthy and will surely brighten a winter day! Radishes are in the root vegetable family, brightly colored with crunchy flesh and a subtle peppery taste. They come in varying shapes and sizes, an assortment of beautiful colors and can be eaten raw, pickled or cooked. The best way to get super thin uniform slices is with a mandolin, a very sharp flat slicing tool. If you use a mandolin please use the safety guard provided, a cut-resistant glove or a kitchen towel between your hand and the radish. A sharp knife will work if you don’t own a mandolin. I added thinly sliced cucumbers, delicate microgreens and dressed the salad with a champagne mustard vinaigrette, balancing the boldness of the radishes.