Friday, November 23, 2012

Watermelon Radish Salad with Avocado Vinaigrette

While I don't notice a huge difference in taste between your standard grocery store radish and these, the watermelon radish is radiant enough to never pass up. This radish is large, the size of a naval orange and tastes best when sliced paper thin using your sharpest knife, a mandolin or even a vegetable peeler. This salad is simple to prepare and tastes as fresh as it looks beautiful.

Thinly sliced watermelon radish with avocado, shallot, satsuma mandarins, cilantro leaves and sea salt.

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Watermelon Radish Salad with Avocado Vinaigrette
2 tbl minced shallot
2 tbl fresh orange juice
1 tbl champagne vinegar
1 avocado, medium dice
1/8 tsp sea salt
3 tbl extra virgin olive oil
1 watermelon radish, paper thin slices
2 mandarin oranges, segmented
cilantro leaves

Combine the shallot, orange juice and vinegar. Gently stir in the avocado and salt and let marinate for 10 minutes. Whisk in the olive oil and dress over slices of radish, oranges and cilantro leaves.

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