October 28, 2013
Watermelon Radish and Avocado Salad with Cilantro Shallot Vinaigrette
There is a lovely stand at the Fort Greene Farmers Market that sells radishes of many varieties! I've had fun comparing the many spicy offerings like Green Meat (my favorite) and Black Spanish and trying their wild green leaves. This Watermelon Radish is mild and sweet, a perfect compliment to an otherwise dense, potato-and-tempeh heavy brunch. Slice the radish extra thin and layer with slices of ripe avocado. Smother with this bright, limey shallot vinaigrette and enjoy!
1 small shallot (minced finely)
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup red wine vinegar
1/4 cup olive oil
juice of 1/2 lime
3 Tablespoon cilantro (chopped finely)
In a small bowl, smash the minced shallot with salt until combined. Add the sugar, vinegar, oil, lime, and cilantro and whisk until combined. Add salt or sugar to taste!
Yours bright in the sun,
P.S. On an unrelated note I also enjoyed this poem by James Tate this morning that is also titled The Radish.