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Pickled Radish Salad
Category
Salad
Servings
2
Prep Time
30 minutes
Cook Time
3 minutes
Ingredients
- 7 radishes, cleaned and thinly sliced*
- 1/4 red onion, thinly sliced root to tip
- 1/2 cup white wine vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/4 cup water
- 1 watermelon radish, thinly sliced and soaked in ice water for 5 minutes*
- 1/2 teaspoon flake salt
- 3/4 cup baby arugula
- 2 (4 ounce) burrata cheese
- 1 teaspoon pink peppercorns, crushed
-
1 tablespoon extra-virgin olive oil
Instructions
- To a medium bowl add the radishes and red onion. In a small saucepan combine the vinegar, sugar, salt and water. Place over medium heat and warm until the sugar and salt are dissolved, about 1 minute. Cool the mixture until it is just warm to the touch. Pour the liquid over the radish and onion mixture and toss well. Cover with plastic wrap and refrigerate for at least 1 hour. The radishes will keep for up to a week in the refrigerator.
- Drain the watermelon radish well and dry on a clean dish towel. Add the watermelon radish to a large bowl. Using your hands, remove the pickled radish and onion from the brine directly to the bowl with the watermelon radish. Toss well to combine separating the slices. Spread the mixture on a platter and sprinkle with 1/4 teaspoon flake salt and the baby arugula. Tear the burrata over the whole salad and sprinkle with the peppercorns and remaining 1/4 teaspoon flake salt. Drizzle with the olive oil and serve immediately.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 220
Amount/Serving
% Daily Value
- Carbs
- 10 grams
- Protein
- 7 grams
- Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 28 milligrams
- Sodium
- 385 milligrams
- Fiber
- 1 grams
- Sugar
- 7 grams
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