A Radish Rosette to Whet the Appetite
Watermelon radish has transformed our common root veggie inside out! The red interior—in a variety of hues and designs—feigns a watermelon’s interior and green exterior. I’m now an ardent gardener of this easy, cool weather crop.
The flavor is mild with very little bite. They store for long periods in the fridge. They are now showing up in supermarkets.
I fashioned thin rounds of watermelon radish by tiling them around a large serving platter lined with some flat lettuce leaves. Drizzle on good olive oil and a light spritz of vinegar. Just before serving sprinkle with coarse sea salt and fresh pepper.
Or brush on a vinaigrette just before serving.
Additions: Top with some shaved parmesan or pecorino cheese