This Watermelon Radish Salad with Lemon Chia Seed Vinaigrette has many mouthwatering components, including mandarin oranges, candied walnuts, goat cheese, and shallots.
One of my most favorite things to work with in the kitchen is gorgeous produce. It’s safe to say the Watermelon Radish is queen of them all. It may seem boring from the outside, but when you slice into it, it’s pretty darn magical!
I had my hopes set high when I ventured off to Whole Foods back in May to find these beauties. Sadly, at that point, I had no luck. It wasn’t until this past weekend when a beige-colored beet looking thing poked it’s roots out at me. I literally gasped once I realized what it was, and I’m sure I startled the people around me, but hey. Pretty produce is exciting, guys!
Due to the fact that I’d never even seen a Watermelon Radish in person before (let alone prepare a dish with one), my knowledge in how it could be used was limited. What I did know was this: I wanted it to be the star.
What does the Watermelon Radish taste like?
Not melons, sorry to disappoint. Named after it’s vibrant pink center, this fancy-ass radish tastes like any other ol’ radish – slightly sweet and a little peppery. With that in mind, throwing together a vibrant salad seemed like the right thing to do. I know a salad sounds kind of boring in theory but, with the right elements, it can turn into quite a big deal.
And trust me, it did.
For the vinaigrette, I wanted to keep it simple but I also wanted to add some acidity to the sweet and tangy flavors. This is why I went with a lemon-y flavor. It’s tame enough to not steal the show, but acidic enough to make up for the lack of tartness in the salad.
Watermelon Radish Salad with Lemon Chia Seed Vinaigrette
SALAD1.5 oz baby spinach (approx. 3 cups)
- 1 watermelon radish best with a mandolin on the thinnest setting, sliced very thin
- 1 tablespoon of minced shallots
- 2 tablespoons of candied walnuts
- 2 oz mandarin orange slices
- oz .5 of goat cheese crumbled
- Microgreens for garnish optional
VINAIGRETTE1/2 teaspoon chia seeds
- 2 tablespoons rice vinegar can use white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon shallots
- 1/2 tablespoon Dijon mustard
- 1 teaspoon fresh squeezed lemon juice
- 1/4 teaspoon kosher salt
- Cracked black pepper to taste
SALADToss all of the ingredients together in a bowl. If making a large amount for guests, you may plate it on a platter for visual appeal.
- Drizzle vinaigrette on top. Toss to coat.