My farmer’s market yield, as it turns out, is a selection of winter produce that perfectly compliment each other and go hand-in-hand in this salad! If you have never seen watermelon radish, you should hurry to your nearest Farmer’s Market or Whole Foods and purchase a few. It is a root vegetable, an heirloom of the daikon radish, and as the name implies, IS a radish that when sliced, look just like watermelon (see my photo above)! These beauties are not readily available year-round like their “regular cousins” (the regular radish). They taste just like a regular radish; however, if you are lucky, there are some with quite a piquant bite!
As I write this, I realize that I have a thing for Florence fennel and arugula! I have posted two other salad recipes with Florence fennel as the main star: Florence Fennel Salad (with grapefruit) and Spicy Sassy Salad (with arugula, radishes, and tangelos). Check them out! 🙂
- 1 small Florence fennel bulb ~ washed, end removed, thinly sliced
- 1 medium heirloom watermelon radish ~ washed, thinly sliced
- 1 small shallot ~ peeled, thinly sliced
- 1 bunch organic arugula* ~ thoroughly washed , tough ends removed, torn/cut into large pieces
- organic extra-virgin olive oil
- 1 lemon ~ reserve a few slices of lemon for garnish
- sea salt
- freshly ground black pepper
- Herbs de Provence**(a delightful, savory blend of lavender, rosemary, peppercorns, sage, tarragon, etc.; blends vary with the brand)
- Put the fennel, shallot, watermelon radish, and arugula into a large mixing bowl.
- Drizzle some olive oil over the veggies (just enough to lightly coat the veggies when you toss them).
- Squeeze the lemon juice into the mix.
- Add the sea salt, black pepper, and herbs de Provence.
- Toss lightly.
- Serve with the slices of lemon on top.
*It’s best to fill a large bowl or sink basin full of water, submerge the arugula, then wash and rinse them at least three times. This helps remove all the dirt and grit that tends to be in the heart of the low-growing plant.
**Herbs de Provence can be easily made ahead of time if your garden yields the herbs you like. Just crush the leaves, add some sea salt, peppercorns, dried citrus zest, etc.. Store in an air-tight container, in a cool, dark place.