rare radish medley

The Greek name for radish, “raphanus,” means “quickly appearing.” Radishes are a fast-growing crop, transforming from seed to edible root vegetable in only 2-3 weeks. I am in Florida today, where I served these quickly appearing watermelon and Easter egg radishes on the first day of spring. The slightly bitter, peppery radishes called for something sweet, so I cut up a juicy red ….. watermelon. 

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serves 6

INgredients

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1 large watermelon radish

1 bunch Easter Egg radishes (about 12)

½ watermelon

a few sprigs fresh cilantro

pinch sea salt

1 teaspoon balsamic vinegar

Process  Wash all the radishes well. Slice the watermelon radish in half, lengthwise.

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Peel it and place the flat side on the cutting board and cut into it diagonally, creating half moon shapes.

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Cut them in half to create triangles.

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Slice the Easter egg radishes into paper-thin rounds; cut some of the rounds in half, forming half moon shapes. Leave half of the radish pieces round. Slice the watermelon into inch-thick rounds. Cut away the rind

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and slice each round into inch-wide strips.

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Cut the strips into two-inch-long rectangles.  Place the radishes and watermelon pieces in a bowl. Add a pinch of sea salt, the cilantro

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and the balsamic vinegar. Toss and serve.

©Nancy Wolfson-Moche 2014