I recently ate at Lemonade, a delicious restaurant in Brentwood, a suburb of Los Angeles. The display case at Lemonade was brim full of delicious, inventive salads. One salad that caught my eye was ahi tuna, snap peas, black sesame and watermelon radish with a ginger dressing. I had not eaten this variation of the radish before, and was pleasantly surprised. It's milder than a traditional radish, more like jicama. The beauty of the radish is really it's greatest asset. It will add eye appeal to any salad you make. Here are some of the specifics about watermelon radish.
Seasons/Availability
Watermelon Radishes peak in the fall but are generally available most of the year.
Description/Taste
Round and encased in a pale green, thin skin, the watermelon radish has pinkish-red flesh. Turnip-shaped, this radish may grow to the size of a baseball with a long, thin root at its bottom. The watermelon radish may weigh anywhere from one-half to one pound, with a mild, sweet flavor.
Nutritional Value
Providing a source of vitamin C and folate, radishes are very low in calories and sodium. One-half cup of radish slices has about 10 calories. .
Applications
Radishes are most often served raw but may also be cooked. Saute sliced radishes with shallots, add butter and water then reduce until glazed. Combine sliced radishes with vinegar, sugar and salt, the refrigerate in an air-tight container for at least a week to create pickles. Because of their unique coloring, use raw radishes to enhance visual presentation, such as a garnish.
More and more local restaurants are using this ingredient. You can find it on the menu at Burlap and Zel's, both in Del Mar.
They are likely to obtained at local Farmer's Markets or Sprouts or Whole Foods. I have not seen them in any traditional grocery store. Check them out. They will add some wonderful color to a winter salad.
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