Make Ahead

Gorgeous, Fresh, and Tasty Salad

March 11, 2014
3 Ratings
  • Serves 4 to 6
Author Notes

I'm a huge fan of watermelon radishes. They are potentially the most gorgeous vegetable on the planet, and most of them are gentler and sweeter in flavor than the average radish. I've been making some version of a watermelon radish salad/slaw pretty frequently of late. This is probably my favorite version. Fennel enhances the sweetness, while mustard greens add a spicy edge. Ever influenced by the shaved radish salad at Grüner in Portland, I've used pumpkin seed oil in the vinaigrette and toasted pepitas in the salad. The colors are vibrant and the flavor is fresh enough to drive away the most stubborn winter blues. I could eat this every day and be happy. —hardlikearmour

What You'll Need
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pumpkin seed oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon stone ground mustard
  • 1/2 teaspoon sugar
  • 12-15 grinds black pepper
  • 1/2 bunch mustard greens (4 to 5 large leaves)
  • 2 watermelon radishes (about 2.5 inch diameter)
  • 1 large fennel bulb
  • 1 tablespoon chopped tarragon
  • 1/4 cup toasted pepitas
  1. Combine shallot, lemon juice, vinegar, oils, salt, mustard, sugar, and pepper in a medium to large bowl. Whisk thoroughly.
  2. Wash mustard greens and shake well to dry. Remove ribs, then cut mustard greens crosswise into thin ribbons. Add mustard greens to bowl, and toss to coat.
  3. Peel and very thinly slice watermelon radish, ideally using a mandoline or v-slicer. Stack the slices and cut into strips. Add to the bowl.
  4. Cut the fennel bulb in halve, and remove the core. A melon baller works well for this. Use the mandoline to thinly slice crosswise. Add to the bowl. If there are nice fronds with your fennel chop a tablespoon or so and add to the bowl. Add the tarragon and pepitas to the bowl. Toss until everything is thoroughly combined. Add salt and pepper to taste. Serve or refrigerate until serving (the mustard greens wilt some over time; the photo shows salad after an overnight rest in the fridge).

See what other Food52ers are saying.

  • gingerroot
  • lapadia
  • EmilyC
  • hardlikearmour
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

8 Reviews

jackie R. March 29, 2014
Did I miss mustard in the recipe??? How much??
hardlikearmour March 29, 2014
Ack! I use 1/2 teaspoon stone ground, but dijon would work as well. I've edited the recipe. Thanks for the catch.
gingerroot March 13, 2014
This looks delicious! You know, it's always radish season here...: )
hardlikearmour March 13, 2014
Hehe! And you don't have clock change craziness!
lapadia March 12, 2014
Nice! Now I am wondering how easy watermelon radish would grow in the PNW. Checking it out...
hardlikearmour March 13, 2014
Let me know what you find out! I'm definitely willing to give growing them a whirl.
EmilyC March 11, 2014
This looks fantastic and so perfect for the season!
hardlikearmour March 11, 2014
Thanks, EmC! I may have to go to a watermelon radishes anonymous meeting when they're out of season :-)