Kale Salad with Quick-Pickled Watermelon Radish
1/2 cup white wine vinegar
1/4 cup sugar
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted
Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.
Radish and Carrot Pickle
(replace daikon with watermelon radish and is works perfectly)
- 1 large carrot, peeled and cut into thick matchsticks
- 1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
- 1 teaspoon salt
- 2 teaspoons plus 1/2 cup sugar
- 1 ¼ cups distilled white vinegar
- Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
- In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.
Watermelon Radish Carpaccio
- 4 Watermelon radishes
- 1 small avocado, thinly sliced
- 2 to 3 oz of baby or wild arugula
- 2 Tablespoons freshly squeezed orange juice
- ¼ cup/ 60ml Avocado oil (or extra virgin olive oil)
- 1 Tablespoon freshly chopped herbs such as chives and parsley
- 1/2 tsp sea salt (plus more to taste)
- Freshly ground black pepper
- 4 oz Fresh goat cheese for serving (optional)
- Peel the outer layer of the watermelon radishes if thick. With a sharp knife or mandoline, thinly slice the radishes into rounds.
- Sprinkle sea salt over the radishes in a colander set over a bowl. Cover and set aside for at least 20 minutes.
- Drain radishes, and lightly pat dry. Arrange the slices on a serving platter or individual plates.
- Make the vinaigrette by whisking together the orange juice, avocado oil and fresh herbs. Add a pinch of sea salt and black pepper to taste.
- Toss the arugula with half the dressing. Place a handful of dressed arugula on top of the sliced radishes and top with a few slices of avocado.
- Garnish with crumbles of fresh goat cheese if desired and drizzle the remaining dressing over the top of the radishes. Serve immediately.
Sweet Watermelon Radish Salad
1 large watermelon radish, sliced as thinly as possible
1 small white onion, also sliced thin
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
Slice your onion and radish. Place in a large mixing bowl. Add the remaining ingredients to the mixing bowl - toss well. Place in refrigerator to chill overnight. 30 minutes before eating, remove from fridge and allow to come to room temperature, and enjoy!