I have a very deep appreciation for offbeat fruits and veggies, and when I say “deep appreciation”, I obviously mean obsession. Let’s just get that out of the way now.
Example: Last month, when I found romanesco in the produce section at Whole Foods, I gasped so dramatically that the chap in front of me turned around to see if I was alright. (I’m fine, I’m fine, really!) On top of that, I had two different dreams about cucamelons. TWO.
Some women dream of shoes; I dream of rad looking vegetables.
Needless to say, I was overjoyed to find some watermelon radishes kicking around the market a few weeks ago. As you can see, watermelon radishes are a unicorn of a veg with their splashy fuchsia center. The exterior of the fruit is pretty uninspiring, so if someone unfamiliar with the beauty of a watermelon radish ever buys one accidentally, they’re in for a pleasant surprise.
These bad boys were from Asheville, NC! So, *kind of* local, and extremely crisp + delicious. I didn’t want to just toss them into a salad, though. I wanted them to SHINE!
A few years ago we had friends bring a sliced baguette over. They slathered each slice with anchovy butter, and then topped them with thinly sliced radishes. It was mouth-watering, and when that memory popped into my head, I knew I had to make that.
Also, please don’t let the mention of anchovies frighten you. You can totally use capers instead of anchovies for a still-salty but less-fishy butter infusion. Capers are my go-to sub-in for anchovies, like in my vegetarian caesar salad dressing, and they work like a flippin’ charm.