This pickled Misfit salad takes the beauty and flavor of the watermelon radish to the next level. Present it as-is to wow friends at a dinner party, then use leftovers to top burgers and sandwiches for a tangy crunch.
1 medium watermelon radish, trimmed and cleaned (does not need to be peeled if it’s a Misfits Market organic radish)
3 small cucumbers or 1 large cucumber
1 large shallot
3 tablespoons mustard seeds
1 cup sweetened rice wine vinegar (if sweetened is unavailable, you can add sugar or agave syrup)
1/4 cup water
1/2 cup of microgreens (baby greens also work)
Salt and pepper to taste
1. Using a mandoline slicer, slice the radish, cucumbers, and shallot to 1/8-inch thick rounds. You can also use a sharp knife; the slices should be as thin as possible while still holding their shape.
2. Combine the the vinegar and water (and sugar, if using) in a medium-sized jar or container and mix well. If using sugar, stir until the grains are completely dissolved.
3. Place the sliced produce and mustard seeds into the container, making sure each piece is submerged in the pickling solution. Let rest and cool in the fridge for at least 1 hour. (The longer it sits, the more intense the pickled flavor.)
4. Place microgreens in a serving bowl and top with pickled veggies. Add salt and pepper to taste.