The Ravishing Watermelon Radish
Admittedly, this one sat in my produce drawer for a while. Pale and nondescript on the outside, it rattled around in the crisper for almost two weeks. I suppose this was on account of well known root vegetable durability, but never shall I wait that long again. Nestled, thinly sliced, in a bowl of ramen, this oval beauty finally debuted at dinner. Sweet, splashy in color and with a slight bite, it was the perfect accompaniment.
Don’t want to put it in a hot, spicy bowl? Try watermelon radish with a dip, in salads or as a vibrant pickle. See this simple recipe.