Daily Recipe: in.house Kale Salad with Quick-Pickled Watermelon Radish
Can you get prettier than watermelon radish? This vegetable is proof that there are foods worth photographing.
Not only lovely, these gems of a vegetable are perfect for quick pickling. For those of you that love the taste of pickles, but don’t have the time (or patience) for old-fashioned canning, try out this method.
All you need to do is combine 1/2 cup apple cider vinegar, 1/4 cup sugar and 1 tsp salt in a medium-sized bowl. Thinly slice the radish using a mandoline or chef’s knife, add to the bowl and stir to combine. You’ll want to let that stand for 30 minutes, or refrigerate up to a day before serving.
That’s all you have to do to get that wonderful pickled flavor.
If you don’t have the time to whip up the salad today, no worries, we’ve got you covered. We have a giant bowl of salad waiting for you at the store. Grab a big bowl for lunch and enjoy this crisp, sunny day.
Kale Salad with Quick-Pickled Watermelon Radish
From The Kitchn
- 1 watermelon radish (prepared and pickled) ($4.15 a bunch)
- 1 bunch kale ($3.00 a bunch)
- 2 tbsp olive oil ($.40 for 2 tbsp)
- 1 tbsp sesame oil ($.25 for 1 tbsp)
- 1 tsp lemon juice
- 1 tsp thyme
- Black pepper
- 1/4 cup pumpkin seeds, toasted ($.56 for 1/4 cup)
Approximate total for in.gredients: $8.36
Approximate total per person for a family of four: $2.09
As your radish’s are pickling, wash the kale and pat off excess water. If the center stems are tender, trim off the bottom inch or two. If the stems are thick, cut or tear them out. Slice the leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl combine olive oil, sesame oil, lemon juice, thyme and black pepper. Add a little bit more salt, if you’d like. Add the kale and use your hands to massage the dressing in the leaves until they soften and wilt.
Drain the radishes. Toss with the kale. Garnish with pumpkin seeds and serve.