I just had to share this recipe because it is so fun to look at! It all started this weekend, at the Riverfront Farmer's Market in downtown Wilmington. Sonny and I stopped to pick up some rutabaga (which we roasted and enjoyed with some fresh trout Sonny caught). Sonny and I had never tried watermelon radishes before, so the friendly farmer at Red Beard Farms gave us some samples to try!
I've had plenty of radishes, but never a watermelon radish- when you slice it open, it looks just like miniature watermelon slices.
Since the veggie looks like summertime, I thought I would make a summer-inspired salad. While much of the country is getting snow, Wilmington experienced another 70 degree day today!
I had some cucumber in the fridge (these gave a nice cool contrast to the spicy radishes) and some canned hearts of palm in the pantry. Simply chop the vegetables to equal-sized bites...
...then finish with a tangy homemade dressing! I like to use mason jars to make dressings in because you can just cap it and shake, and you already have a container to store the leftovers. My dressing was a simple mix of whole grain mustard, honey, white balsamic vinegar, extra virgin olive oil, and fresh-squeezed orange juice.
Toss the desired amount of dressing on your salad, add fresh ground pepper and salt to taste, and enjoy!
Watermelon Radish Salad
2 watermelon radish, quartered and thinly sliced
2 small Persian cucumber, sliced in 1/4 inch slices
1 can hearts of palm, chopped
1 Tb whole grain mustard
1 Tb honey
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1/4 cup orange juice (preferably fresh-squeezed)
Freshly ground pepper
pinch of salt
1. Combine radish, cucumber and hearts of palm in a bowl.
2. Combine mustard, honey, olive oil, vinegar, and orange juice in a small container with a lid. Shake well. Pour desired amount over salad and toss to combine. Store any remaining dressing in a sealed container in the refrigerator.
