Spring is here, and we couldn’t be more relieved. As the weather warms up, you’ll want to bookmark this refreshing salad to cool you down on hot days to come.Print
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
- 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.
- 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.
- 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.)
- Place microgreens in a serving bowl and top with pickled veggies. Add salt and pepper to taste.
What is the difference between a radish and a watermelon radish?
|Watermelon radishes are one of many kinds of radishes. When most people think of radishes, they think of the small red variety that you would find at a salad bar or at a grocery store. Red radishes typically have a spicy, peppery taste. The watermelon radish has a green exterior and a pink interior, like a watermelon. Although it still has a peppery bite like red radish, it is much milder in flavor. Taking after its name, the watermelon radish also has a kind of subtle sweet flavor that contrasts well with the mild spiciness. As with regular radishes, watermelon radishes do not have to be peeled before eating and can be eaten raw, pickled, or cooked.|