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.