Have you ever tried a watermelon radish? They are hard to find unless you shop at the farmer's markets. However, they are delicious! If a radish and a turnip had a baby, the watermelon radish is the result!
The texture is a little firmer as the turnip but there is still a little bite to them like a radish. I think they would be great satueéd, but I like them raw in salads.
The texture is a little firmer as the turnip but there is still a little bite to them like a radish. I think they would be great satueéd, but I like them raw in salads.
If the skin is particularly thick, you can give them a little peel. Otherwise, just wash and slice thin.
I have used them in a couple salads recently. This one is the Fall salad I made in the post, "The perfect compliment... " I just added the watermelon radish.
I'll give you the how to's on this one which we took to our oyster expedition ( see "Oysters")
This was 2 watermelon radishes and a pound of Chinese long beans. You could easily substitute green beans or sugar snap peas for the Chinese long beans!
I blanched the long beans in salted boiling water for about 3-5 minutes. You don't want them to be too soft! After blanching put them right into an ice water bath to stop the cooking process.
In a small jam jar I made the dressing. 1/4 olive oil, 1 tsp. Dijon mustard, 1 small shallot minced, 2T. Sherry vinegar, pinch of salt. Shake until emulsified.
Dress the beans and radish slices with the dressing and finish with nigella seeds or black sesame seeds and some fresh tarragon.
Enjoy!
Xo MamaP
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