A breathtaking display of vivid colors – watermelon radish is stunning! My husband and I were having brunch at our favorite spot and I noticed a new item on the menu – a watermelon radish salad with burrata. Nearly every weekend I ordered this extraordinary dish, until the season for this root vegetable sadly came to a close.
A year has passed and finally the season for these gorgeous radishes has returned. Shopping at the farmers market I was pursuing the aisles for ingredients, when I saw a big sign for watermelon radishes! I could barely contain my excitement!
When I got home I immediately searched for an online menu to my favorite brunch place, thinking now that they’re back in season it may be back on the menu. I couldn’t find the description anywhere! Not even buried somewhere in their digital archives! The only ingredients I could remember, were the watermelon radishes and burrata. I tried doing a broad online search for the dish, and while I didn’t exactly find what I was looking for, I did find something from Bon Appétit – a lovely salad of vibrant radishes, burrata, and simply dressed with olive oil, lemon juice, and chives. I only made a small adaptation, but what I feel is an important one. I added fried shallots, the crispy texture and mildly sweet onion taste create a wonderful compliment to soft and buttery burrata and delicate peppery radish.
Watermelon Radish with Burrata and Crispy Shallots is a dish simply made, but it’s high-impact both visually as well as on your palate. The vibrant colors and array of flavors and textures make this a perfect salad to celebrate springs glorious season.
- ¼ cup vegetable oil
- 1 large shallot, cut into ⅛-inch slices
- 1 watermelon radish, thinly sliced*
- 8 ounces burrata, torn into pieces
- 1 tablespoon extra virgin olive oil
- ½ lemon, zested and juiced
- 2 teaspoons fresh chives, chopped
- sea salt and freshly ground black pepper
- In a small saucepan over medium heat, warm the vegetable oil. Once the oil becomes fragrant and shimmers, add the shallots. Stirring frequently, cook for 5 -7 minutes, or until light golden-brown. (Note that once the shallots start to brown, they will darken very quickly, so keep an eye on them). Remove with a slotted spoon and allow to dry on a plate lined with a paper towel.
- Plate the watermelon radish. Add the burrata, drizzle with the olive oil and lemon juice. Garnish with lemon zest, chives, crispy shallots, salt, and pepper. Enjoy!
Recipe slightly adapted from Bon Appétit.