- 2 oz. chopped slab bacon
- ¾ pound red radishes, halved (quartered if large)
- 2 teaspoons apple cider vinegar
- ½ teaspoon sugar
- ¼ cup fresh flat-leaf parsley leaves
- Kosher salt and freshly ground black pepper
Cook bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes. Add radishes and cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes. Pour off all but 1 Tbsp. fat. Add vinegar and sugar. Toss with parsley; season with salt and pepper.
To see the full Bon Appetit recipe, click here.