Description

A vibrant and refreshing Radish Salad featuring a colorful mix of watermelon, purple daikon, green meat, and red radishes. Tossed with olive oil and flaky sea salt, then garnished with shaved parmesan, crunchy pistachios, fresh microgreens, and a touch of black sesame seeds, this salad is a perfect light appetizer or side dish with a delightful balance of flavors and textures.

Ingredients

Scale

Radishes

1 watermelon radish, sliced very thin
1 purple daikon radish, sliced very thin
1 green meat radish, sliced very thin
4 small red radishes, sliced very thin

Dressing and Garnishes

2 tablespoons good olive oil
1 teaspoon flaky sea salt
2 ounces shaved parmesan cheese
2 tablespoons chopped pistachios
2 tablespoons microgreens
Pinch black sesame seeds

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Instructions

Marinate the Radishes: Toss all the sliced radishes together with the olive oil and flaky sea salt in a mixing bowl. Let them rest for 5 minutes to lightly marinate, allowing the flavors to meld and the salt to enhance the radishes’ natural crispness.
Assemble the Salad: Arrange the marinated radishes in a low serving bowl or on a large plate, spreading them out evenly. Sprinkle the shaved parmesan cheese over the top, then scatter the chopped pistachios, microgreens, and a pinch of black sesame seeds to add layers of texture and flavor. Serve immediately.

Notes

Slicing the radishes very thin ensures a tender bite and better absorption of the olive oil and salt.
Use a vegetable peeler or mandoline slicer for uniform thin slices.
Microgreens can be substituted with fresh herbs like parsley or cilantro depending on preference.
For a vegan version, omit the parmesan cheese or replace with a plant-based alternative.
Serve chilled or at room temperature for best flavor.