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Watermelon Radish & Cilantro Salad

This is hands down our favorite way to enjoy watermelon radish.  The cilantro and lemon juice pair perfectly with the spice of the radish. 

2 Watermelon Radish
1 small bunch of Cilantro
Juice of 1/2 Lemon
2 Tbsp. Olive Oil
1 clove Garlic, finely minced or pressed
Salt & Pepper to taste

Cut off the the stem and tail of the radish and peel with a vegetable peeler.  Cut into quarters lengthwise and then slice thinly so that you have thin quarters that look very similar to watermelon slices.  Place in a medium bowl.  Wash and dry the cilantro and remove the bare bottom stems - save these for another recipe.  You can leave the top tender part of the stems where the leaves are attached.  Chop this part roughly and add to the radish in the bowl.  Dress with the lemon juice, olive oil, garlic and salt & pepper to taste. Garnish
 

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Roasted Radishes with Warm Shallot Vinaigrette

1 lb. Watermelon Radish
2 tbsp. Olive Oil
Salt
Pepper

Dressing:
1/3 cup plus 2 tbsp Olive Oil
4 large Shallots, thinly sliced
Salt & Pepper
1/3 cup White Wine Vinegar
1/2 tsp Sugar

Preheat oven to 375F.  Cut radishes into wedges.  Mix with 2 tbsp. oil and put in a 2-qt. baking dish.  Roast radishes, stirring occasionally, until fork tender, about 1 hour.

For dressing: Heat 2 tbsp. of the oil in a medium skillet over medium heat.  Add the shallots and 1/2 tsp. salt and cook, stirring often, until softened, 8 to 10 minutes.  Add the vinegar, sugar, the remaining 1/3 cup of oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, sirring, until heated through, 1 minute.

Combine and serve!

Source: Whole Foods Market

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