Watermelon radishes are an heirloom variety of daikon radish and like daikon are delicious both raw and pickled. Because these are milder than regular radishes, they make a great addition to sandwiches, grain bowls, and salads.
Watermelon radishes are easiest to find in the cooler months of Spring and fall. Similar to regular radishes, you don’t have to peel them before eating. Just make sure to wash away any dirt. When buying them, choose firm radishes that feel heavy for their size. Avoid radishes that feel spongy when squeezed. They will last for a few weeks in the crisper drawer of your refrigerator.
Watermelon Radish Salad with Melon
- 1 watermelon radish
- 1/2 cup 75 g cherry tomatoes, sliced lengthwise
- 1/2 cup 120 g cantaloup, cut into thin slices
- White wine vinegar
- good quality extra-virgin olive oil
- 2 oz 55 g chèvre
- 1 tbsp finely chopped parsley
- flakey sea salt, such as Maldon
- freshly cracked black pepper
- Wash the watermelon radishes to remove any dirt and trim off the ends. Using a mandoline or a sharp knife, thinly slice the radish into paper thin discs.
- Layer the radish, tomatoes, and melon on a plate and sprinkle with about one teaspoon of vinegar and two teaspoons of extra-virgin olive oil. Taste for balance, the vinegar should be assertive but not harsh.
- Once the dressing is where you want it, crumble the chèvre on top and garnish with the chopped parsley.
- Season with a generous pinch of flakey sea salt and freshly cracked black pepper.