The bright colors and refreshing flavors of watermelon radish salad make it a perfect dish to welcome spring. (Amanda Palma photo)
Spring is here! There’s no better way to welcome warmer weather and new beginnings than with a refreshing and colorful dish: watermelon radish salad! Springtime reminds us of the “joy” of driving on a dirt road during mud season. On the bright side, it’s the time when I can finally test out all the colorful and light recipes I’ve been waiting to make! This month’s focus is the watermelon radish, a locally grown, seasonal vegetable.
The watermelon radish, also known as the beauty heart radish, is a stunning root vegetable that embodies the spirit of the incoming season. Its exterior boasts a pale green hue reminiscent of budding spring leaves, while its vibrant magenta center is akin to blooming flowers. Not only does this unique vegetable add visual appeal to any dish, but it also offers a crisp texture and a mild peppery flavor, making it a versatile ingredient in salads. One of the appealing aspects of the watermelon radish is that its peppery intensity decreases as it ripens. If you prefer milder flavors, opt for a riper radish. Choose radishes that feel firm and have few blemishes for the best quality.
Luckily, our community has wonderful farmers markets where you can find these colorful radishes. The Brunswick Winter Market and the Bath Farmers Market, both open on Saturdays, offer a great selection of radishes to choose from.
To add a citrusy pop to this salad, include slices of blood orange. Assemble the salad just before serving to ensure maximum freshness. Begin by arranging a bed of leafy greens, then layer the radishes, blood orange slices, and cucumber slices on top. Finish by spooning the dressing over the salad. I created a miso dressing to spice up the flavors from the cucumber and the leafy greens.
Whether enjoyed as a light appetizer or a colorful side dish, this unique salad is guaranteed to brighten any table and welcome in the spring season.
Watermelon radish salad
Serves: 4
Salad ingredients:
1 cup leafy greens
1 watermelon radish, thinly sliced
1 daikon radish, thinly sliced
1 red radish, thinly sliced
1 small cucumber, thinly sliced
1 blood orange, sliced
Flaky sea salt
Dressing ingredients:
1/4 cup lemon juice
1 1/2 tablespoons white miso paste
1 tablespoon honey
2 tablespoons orange juice
Directions:
Prepare your platter and arrange your leafy greens on it. Arrange the remaining ingredients, except the dressing, on top to your desired look.
In a small bowl, whisk together dressing ingredients until combined. Gently spoon dressing over the arranged salad.
Amanda Palma, a private chef who lives on Great Island, is studying culinary arts at Southern Maine Community College. You can find her on Instagram @amandapalmascookbook or email her at amandapalmascookbook@gmail.com.
