Sunday, May 31, 2015

Watermelon Radishes in Sherry Vinegar

 What's your favorite season?  For me, it's a toss up between Spring and Fall.  Spring has just a slight edge because Spring brings us the Farmer's Market.  When you live in the cold Midwest like we do, fresh vegetables are pretty sad in the Winter time.  Our Farmer's Market began the first weekend in May.  It was obvious Omaha residents were ready for the fresh veggies of Spring, you could hardly walk around at the market because it was so crowded.  The first week, we picked up beautiful asparagus, nothing out of the ordinary but oh so delicious.  The second weekend, we found a new type of radish, the watermelon radish.  I wish I had taken a picture of the radish itself, it was a beautiful green on the outside and pink on the inside.  The flavor of a watermelon radish is mild but still has the wonderful hot bite flavor normally found in radishes.






 Watermelon Radishes in Sherry Vinegar

2 tablespoons sherry vinegar
2 teaspoons granulated sugar
1 teaspoon sesame oil
Kosher salt, to taste
½ pound watermelon radishes (about 3 large radishes)
A few cilantro sprigs, for garnish
In a large bowl, combine the sherry vinegar, sugar, oil, and salt. Add the radishes, and toss well to coat. Let sit for 2 to 3 minutes, then serve garnished with cilantro.

3 comments:

  1. Wow, sesame oil and radishes, never would have thought to combine the two! They are a very pretty color too:@)

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  2. I am trying to grow my own radishes in a container this year. I tried them in the ground once but I think the bunnies liked them too much :) I am saving this recipe if I get a good harvest!

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  3. I don't think I've seen watermelon radishes before - I'll have to look for them the next time I'm at a Farmer's Market. (I think we Canadians feel the same way about farmers' markets in the spring as you do!)

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