Fresh Watermelon Radish Citrus Salad

By Kielian Baird

Serving Size: 2-4 

Ingredients:

1. 1 shallot, roughly chopped 

2. 1 garlic clove, roughly chopped 

3. 4 tablespoons champagne vinegar 

4. 1 tablespoon dijon

5. 1 tablespoon honey 

6. A squeeze of fresh lemon juice 

7. 1 tablespoon fresh orange zest  

8. 6 tablespoons extra-virgin olive oil 

9. Salt and pepper, to taste 

10. 4 watermelon radishes, very thinly sliced

11. 4 citrus, supremed or sliced (cara oranges, blood oranges, grapefruit, etc.)

12. ½ cup toasted walnuts, chopped

13. ⅓ cup golden or regular raisins (optional)

14. ½ cup goat cheese

15. 2 tablespoons chives or parsley, thinly sliced 

Instructions: 

1. Add the shallot, garlic, vinegar, dijon, honey, lemon juice, and orange zest to a blender. Begin blending until there are no visibly large chucks, then slowly drizzle the oil in while continuing to blend. Salt and pepper to taste, then set aside. 

2. Wash and thoroughly dry radishes, then cut as thinly as you can. A mandoline is incredibly helpful to get very thin slices, though use with extreme caution. Hold the stem end of the radish as a grip, to avoid any slipping, which could cause injury. 

3. Supreme the oranges by removing the membranes holding the meat together. Alternatively, slice or cube the oranges. 

4. Plate the radishes in ribbons and place the oranges throughout. Sprinkle the raisins, walnuts, and goat cheese. Drizzle the champagne vinaigrette and top with chives or parsley. Serve!

References:

Hunter, L., & Leeflang, J. (n.d.). Radish nutrients. Nutrivore. https://nutrivore.com/foods/radish-nutrients/ 

1. Radishes retain the most nutrients served raw.