Watermelon Radish Salad

Although the color of the watermelon radish  is screaming summer, this vegetable is  actually a fall crop and may make its way into some of your CSA boxes soon.  Shave this mild radish  to  make a crisp and colorful  base for a salad.

IMG_4584It was my Mother’s influence, in a rather indirect way,  that interested me in cooking. Today, the Recipe Redux is challenging us to share our first cooking recollections. Buckel up,  because mine goes back the year Bennie and the Jets was a top 10 single. Sigh.  It start’s with the  the story of  my first attempt to bake a cake from scratch.    The day was Oct. 9, my Mother’s birthday.  Barely a teenager,  I was home alone and hoping to surprise her (in a good way). Before I began,  I asked myself:

What could go wrong?

How could this be difficult?

Not convince  it was a bad idea, I opened Mom’s Betty Crocker Cookbook to the recipe for a family favorite,  chocolate cake, and  began to assemble the necessary ingredients. Soon I was on to the instructions…but then there was this..

Grease and flour the pans. 

 Suddenly, I ‘m stumped. Sure, I knew how to grease a pan, but the flour part? What’s up with that, I thought to myself.  Googleless, and  feeling a little unsure of myself,  I scooped up some shortening on a piece of wax paper,  smeared the cake pans, cautiously  added a little flour to the slick pans, shaking and turing  them until they looked  a tad dusty.  Voila. Why was that so perplexing? IDK. The story has a happy ending with  a delicious cake and  a cheerful Mother and Daughter!!!

Now you’re probably expecting me to share a recipe for a baked good or that chocolatae cake, right? But let me take this story a little further.  Mom was the baker in the family. Like most daughters (then and now), I craved my own identity, which  is why I  taught myself to cook, #gofigure. Unlike my mother, I tried new and different things, and never  worried if anyone else in the family would like them,  #teenagersareselfish. In the spirit of this first food recollection, I am trying something new and different, made with a  vegetable I have never had (but looks kinda cool), the watermelon radish. On the exterior,  this radish is creamy white, but cut into it and you’ll  expose the exceptional  magenta interior. Shaving it spotlights its color and crisp texture, making it a fabulous  base for a salad! Because I like to keep things simple, I finished the salad with just  feta cheese, a lemon vinaigrette and fresh chopped mint. Have you ever had  watermelon radishes? If so, please share your experience in  the comments below. Don’t forget to  the visit the links at the bottom of this post for more  first cooking recollections!IMG_4578

Watermelon Radish Salad

by Diane Boyd

Prep Time: 15 minutes

Ingredients (serves 4)

  • 1/2 pound watermelon radishes
  • 1/2 pound red radishes
  • fresh mint
  • 1/4 cup feta cheese

for the lemon vinaigrette

  • 1/2 teaspoon salt
  • 1/2 teaspoon honey
  • 1 teaspoon orange juice
  • 1 Tablespoon lemon juice
  • 2 Tablespoons canola oil

Instructions

1. Wash and peel watermelon radishes. Shave with either a vegetable peeler or a mandolin slicer. Set in bowl.

2. Wash red radishes and slice into rounds. Set in bowl with shaved watermelon radishes.

3. Combine ingredients for lemon vinaigrette in a small prep bowl and whisk briskly. Pour over radishes.

4. Top with feta cheese and fresh mint. Toss. Serve immediately.

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