The Watermelon radish is an edible globular root that has the most vivid color you will find in this category. As with many roots, watermelon radishes should feel heavy for their size, and their skin should feel firm. Avoid watermelon radishes that feel spongy when gently squeezed. The exterior is creamy white with a tinge of pale green at the shoulders. The interior is a deep, fuchsia and magenta color radiating out from the center to white and finishing with lime green. Its flesh is tender crisp with a mild, slightly sweet and peppery flavor. Watermelon radishes range in size from golf ball to soft ball. I added mild creamy burrata to compliment the seasonal root and finished with a light lemon and olive oil drizzle for a beautiful spring salad.
Watermelon Radish and Burrata Salad
Serves 4
8 oz. burrata
2 Watermelon radishes, thinly sliced (best when sliced with a mandolin)
2 Tablespoons olive oil
2 Teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
Garnish: Chopped fresh chives, finely grated lemon zest and a green of your choice.
Wash radishes gently to remove any dirt. (do not peel)
Tear burrata into pieces and place on a platter. Toss thinly sliced radishes with oil and lemon juice; season with salt and pepper. Arrange radish mixture over cheese and drizzle with any remaining dressing. Top with chives and lemon zest.
Recipe Adapted from: Bon Appetit/ Alison Roman
