Photo courtesy of Williams Sonoma
In this salad we use apples and bitter radicchio to showcase the watermelon radish’s bright flavor. Each component of this salad can be substituted to match what is in season or your personal taste.
For the Lemon-Poppy Seed Vinaigrette
2/3 cup extra-virgin olive oil
1/3 cup honey
1/3 cup fresh lemon juice
1 ½ tablespoons poppy seeds
1 teaspoon Dijon mustard
For the salad:
2 heads radicchio, cut into 1-inch pieces
1 apple, thinly sliced
2 watermelon radishes, thinly sliced
2 tablespoons parsley, cleaned and torn
Sea salt to taste
For the vinaigrette, combine all of the ingredients in a bowl and mix. Slowly drizzle in all of the olive oil until the dressing is emulsified. Add a large pinch of salt and reserve in the refrigerator until needed.
To serve, place the apple, radish, radicchio, and parsley in a bowl. Season with a large pinch of salt and add the vinaigrette a spoonful at a time until the salad is dressed, about 3 tablespoons.