Radish salad sounds so dull, but this dish is anything but. It uses watermelon radishes, a variety that is pale on the outside but vibrant pink on the inside. They taste crisp and fresh, with a delicate, piquant bite. The Pollans combine the radishes with subtly sweet fennel, peppery watercress, salty feta and juicy orange slices in this beautiful plate that’s refreshing and yummy.

3 Tbsp. champagne vinegar
2 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
1 large watermelon radish, peeled and sliced into very thin rounds
1 bunch watercress, trimmed
1 fennel bulb, cored and sliced into very thin strips
1 cara cara (or naval) orange, segmented
2 ounces feta cheese

Make the dressing: In a small mixing bowl, combine the vinegar, mustard, olive oil and salt and pepper to taste. Whisk to emulsify.

Place the watermelon radishes in a shallow bowl and toss with 1 tablespoon of the dressing. Arrange the radishes on individual salad plates.

Place the watercress in a medium mixing bowl and toss with 1 tablespoon of the dressing.

Arrange a mound of greens on top of the radishes.

Top each with some fennel strips, orange segments and crumpled feta cheese. Drizzle with a little more dressing and serve. Enough for 4.


  1. Oh my goodness! Incredible article dude! Thank you so much,
    However I am going through troubles with your RSS. I don’t understand the reason why I can’t join it.
    Is there anybody else having similar RSS problems? Anybody who knows the answer will you kindly respond?

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