Thin pink-centred radish slices contrast with orange segments and a light honey dressing.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g watermelon radishes, scrubbed and thinly sliced
- 2 oranges, peeled and segmented
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp salt
- 2 tbsp chopped parsley
Method
- Soak sliced radish in ice water 5 minutes, then dry thoroughly.
- Whisk oil, lemon, honey and salt with any juice collected while cutting the oranges.
- Arrange radish and orange on a platter; dress and add parsley.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Watermelon Radish Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Wasabi Radish Soba with Sesame Dressing
- Maple-Roasted Purplette Onions with Lentils
- Daikon and Ginger Braise
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
