Make Ahead

Gorgeous, Fresh, and Tasty Salad

March 11, 2014
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

  • Serves 4 to 6
  • 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
In This Recipe
  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).

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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.