Description
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.
Ingredients
Scale
- 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
Instructions
- 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.