You are here
Cucumber-Watermelon Radish Salad
Peppery, colorful radish rounds and cooling cucumbers make this a “sense”-ational salad.
Ingredients:
1/4 C extra virgin olive oil
1/4 C white wine vinegar
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/8 tsp. black pepper
2 tsp. honey
1 large watermelon radish, sliced into rounds
1 Markon First Crop Hot-House Cucumber, sliced into rounds
2 C microgreens
Edible flowers, for garnish
Instructions:
Combine vinegar, mustard, salt, pepper, and honey. Whisk oil into mixture in a continuous stream until fully emulsified.
Toss microgreens in just enough vinaigrette to coat; reserve remaining dressing. Arrange radish and cucumber slices in circular patterns on plates. Drizzle a swirl of dressing on radish swirls, then top with microgreens. Garnish with edible flowers and serve.
Meal Type:
Spring
Summer
Appetizers
Gluten Free
Salads
Vegetarian