Slice through its unassuming pale green exterior and a striking, brilliant magenta center awaits you.
With an unexpected inner beauty that captivates, this beautiful jewel-toned vegetable commonly known as a watermelon radish adds a lovely color and refreshing crunch to salads and is worth seeking out. Pleasantly crunchy, a bit milder and sweeter than its red-skinned cousin it’s a real gem of the vegetable world.
While frankly I’m happy to enjoy them raw, sliced and sprinkled with a generous pinch of good sea salt when I find them, they also make for an elegant salad.
I’ll take any excuse to pull out my mandoline, so I’m particularly fond of serving them shaved paper thin and layered on a platter dressed with a bright citrus and avocado oil vinaigrette.
It’s a Carpaccio of sorts; a riff on the traditional with a fresh springtime twist.
The thin slices of the watermelon radishes are first tenderized with a sprinkle of salt, then drizzled with fresh orange juice and avocado oil and topped with wild arugula and creamy slices of avocado.
The whole thing radiates with vibrant colors and bright flavors. The peppery bite of the arugula makes a nice foil to the richness of the avocado and crispness of the radish slices.
I also like to add a few crumbles of tangy goat cheese to finish the whole thing off but that’s entirely optional and up to you.
Part of what makes this salad feel like a special occasion is in the presentation but it’s equally wonderful all heaped together like any other salad if you’d prefer and entirely light and inviting.
Have you ever tried watermelon radishes?