I love when I can come across something new and interesting. About two years, here in the New York farmer’s markets, a variety of radish found its way to our stalls. By name alone I would have passed it by, I mean another radish. However, this member of otherwise a humble vegetable turned my whole world on a dime. Externally it is nothing special – round with a white coating and greened shoulders. Slice it in half and a saturated explosion of color that glows from soft pink to red to magenta assaults the very color spectrum.
The flavor on these visual gems offers a slightly spicy skin with a sweetening interior. Use them with roasts in lieu of turnips, or boil them for a usual tint to a mash.
Personally I like gently pickled where the acid of the vinegar or lemon juice works to intensify their color – like they are not deep enough.
Iced Radishes - yields 6 servings
2 bunches watermelon radish
2 lemons - juiced
1-1/2 teaspoons salt
1 teaspoon black pepper
Wash the radishes and trim off the greens.
Toss the radishes, lemon juice, salt and pepper together in a ceramic, stainless steel or glass bowl to thoroughly combine. Chill in the refrigerator for 30 minutes and serve very cold. Serve as part of a summer antipasto platter.