Pickled Radish Salad

Name: Pickled Radish Salad
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 2

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There is a balance of sour and sweet in this salad thanks in part to the pickled radishes and the natural sweetness of watermelon radish. It leaves you with a crisp and refreshing side dish that is ideal for table. Did we mention it is pretty in pink?

Rated 5.0 stars by 1 users

Servings

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

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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.