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Watermelon and radish salad
A refreshing and crunchy salad to welcome the season.
YIELDS
3
TO
4
Ingredients
- 1 1/2 tablespoons cane sugar
- 1/4 cup rice wine vinegar
- 3/4 cup crushed ice, divided
- 1/3 cup thinly sliced shallots
- 1/2 cup thinly sliced radishes
- 1/2 cup cold water
- 3 lbs cubed watermelon, skin removed
- 1 teaspoon large crystal flaky sea salt
- 1 teaspoon coarsely ground black pepper
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh mint leaves
Directions
- In a medium bowl, whisk the cane sugar in the rice wine vinegar until dissolved.
- Stir in a quarter cup of crushed ice and add the shallots. Let the shallots pickle for at least 45 minutes. If making ahead of time, store the shallots in the pickling liquid in the refrigerator for up to a week. Mix the water with the remaining one cup of crushed ice in a medium bowl.
- Stir in the radishes and allow to sit for 45 minutes. Drain and pat dry. If making ahead of time, like a small container with a paper towel, add the radishes and keep covered in the refrigerator for up to a week.
- On a large serving platter, arrange the watermelon in one layer. Alternatively, the salad can be divided between two serving platters.
- Scatter the radishes over the watermelon. Drain the pickled shallots and arrange them over the watermelon. Season the salad with large crystal flaky sea salt and black pepper. Enjoy!
Recipe copyright Roger Mooking 2022.
