Watermelon Radish Salad

featured2I’ve been waiting for watermelon radishes to make an appearance in the farmers market. I used them for the first time as “crackers” for my veggie pâté and fell in love with them.

They’re much sweeter and less peppery than other radish varieties, and they’re just gorgeous. White and light green around the edges, hot pink in the middle… dressed with a light orange vinaigrette this makes a refreshing accompaniment to any meal.

Watermelon Radish Salad (makes 4 small side salads)

The number of radishes you use depends on how many people you want to feed. I used 2 medium radishes and it was enough for 4 small side salads. The dressing is enough for a larger salad.

2 medium radishes, peeled and julienned
1 Tbsp. (15ml) grapeseed or other light bodied vegetable oil
1 orange, zested and juiced
Sprig of fresh mint–about 6 leaves–cut into thin strips
Splash of sherry, apple cider or champagne vinegar
Salt and pepper (optional)

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Whisk the oil and orange juice and toss with the radish.

Reserve a little of the orange zest and mint for garnish, and add the rest to the dressed radish. Add the splash of vinegar. Taste and add more vinegar or salt and pepper if you like. Top with remaining zest and mint and serve.

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