This salad is not only beautiful but tastes like spring on a plate. It’s super simple to put together and the citrus vinaigrette brightens the whole dish. Watermelon radishes are available year round in most grocery stores but their peak season is Spring and late Fall. They have a more mild taste than a traditional radish (the small red variety that is common) and also a bit less peppery taste. I’ve found they pair really well with a mild ripe fruit such as pears.
Ingredients for the salad:
1 pear (any variety, as long as its ripe)
1 watermelon radish
6 Cups or more of mixed greens
Fresh ground pepper
Ingredients for Citrus Vinaigrette:
1 orange (naval or cara cara)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 Tablespoon white wine vinegar
1/4 Cup canola oil
- Make the vinaigrette. Juice the orange and lemon, add to a mason jar. Add the vinegar, salt and pepper and shake or stir to combine. Set aside.
- Grab a large serving plate or shallow bowl (preferable not a deep bowl, for presentation purpose the radishes display better when spread out).
- Arrange the mixed greens to cover the plate.
- Thinly slice the watermelon radish and the pear.
- Arrange the watermelon radishes and pears around, on top, tucked into the greens. Feel free to use as many of your slices as you want, it’s your preference.
- Lightly dust the top of the salad with a little fresh ground pepper (optional).
- Reserve the marinade until ready to serve then spoon over the salad. (Dressing the salad right before eating will keep the greens fresh and crisp).