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Watermelon Radishes
We have a thing for unusual and beautiful fruits and vegetables. So imagine our delight when we spied these green-skinned, fuchsia-fleshed Watermelon Radishes at the East End Food Co-op. Radishes in general tend to be overlooked by most people, but sliced thin over a buttered piece of good baguette and sprinkled with salt, they make a sandwich that is one of life’s (and spring’s) simple pleasures. Being baguette-less on this particular day, we had these on A Bread Affair’s Seed Bread. Heaven.
on Seed Bread
[...] April 15, 2010 · Leave a Comment It’s one of those dilemmas. I mean, they look lovely, but I don’t think I’m alone in not knowing how best to eat them (until now). No more dropping them into uninspired salads, or making fancy rose decorations for me (okay, I admit I’ve never made fancy rose decorations with them). Just slice them thinly onto fresh, buttered bread; sprinkle with sea salt and scoff. And how about these amazing watermelon radishes? [...]
Here’s what you do with them:
Radish Salad
This refreshing salad is a perfect dish of spring to liven up the palate. The radishes can be sliced thin using a mandoline, or diced for a crunchier texture. One bunch of radishes, thinly sliced
1 T. salt
¼ t. freshly ground black pepper
2 T. fresh lime juice
1 T. orange juice
A pinch or two of Aleppo pepper
(available at specialty food stores)
2 T. chopped mint or cilantro
Place radishes in a bowl, salt, and cover with ice water. Soak for 10 minutes, then drain and rinse. Meanwhile, whisk the pepper, the lime and orange juice together. Toss radishes with
dressing and Aleppo pepper. Taste and add more salt, pepper or lime juice, sprinkle with the chopped mint and serve.