I mentioned that I purchased a Watermelon Radish at the Ferry Building Fresh Produce Market on Saturday after the #Fitbloggin Local Meetup in San Francisco.
It was by pure accident that I came across this root vegetable. I tasted a slice and
Sweet Surprise. I thought I was purchasing a sort of turnip but this fragrant, sweet radish was quite yummy . I nibbled it a bit more and said to myself, “This is one that I must buy and give a try.” And so pretty when sliced too.
I had no idea how I was going to use this delicious radish. At first I thought I would just slice it up and put it on my salad, but I decided to try to make a pickled watermelon radish recipe.
The sweet orange juice and tart cider vinegar soaks into the onions and radishes. When left overnight in the fridge, they become slightly pickled. Sweet and sassy with a tangy bite. These radishes are delicious eaten alone or layered on top of baby spinach leafs.
This salad was totally addicting, I must say.
1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)
Place your sliced onion and radish in a small mixing bowl.
Add the remaining ingredients to the mixing bowl – toss well.
Place in fridge to chill overnight.
Has anyone used a watermelon radish before? If so, tell me how.