1. Prepare the radishes: Start by thoroughly washing the radishes under cold running water. Trim off the green tops and the root ends. If any radish greens look fresh and tender, you can save them for another use or finely chop a small amount to add to the salad for extra peppery flavor.

2. Smash the radishes: Place the cleaned and trimmed radishes on a clean cutting board. Using the flat side of a chef’s knife or a meat mallet, gently but firmly smash each radish until it slightly cracks open and flattens a bit. You’re not trying to completely pulverize them, just break them open to expose more surface area for the dressing and create an interesting texture.

3. Slice the smashed radishes: Once smashed, coarsely chop the radishes into bite-sized pieces. Aim for irregular shapes to add visual interest and varied texture to the salad. Place the chopped radishes into a medium-sized mixing bowl.

4. Whisk the dressing ingredients: In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper. Whisk vigorously until all ingredients are well combined and the dressing appears emulsified.

5. Combine and dress the salad: Pour the prepared dressing over the chopped radishes in the mixing bowl. Add the chopped fresh dill and chives. Toss everything together gently but thoroughly, ensuring all the radish pieces are coated with the dressing and herbs.

6. Chill and serve: For the best flavor, cover the bowl and refrigerate the salad for at least 15 minutes. This allows the flavors to meld and the radishes to absorb some of the dressing. Give it another quick toss before serving.