These things are really crazy. Pale green/white on the outside, bright pink on the inside, and very juicy and a little sweet. Nowhere near as bitey as the little red radishes at the taco bar.
If you close your eyes (and you're completely insane), these radishes are just like a bite of summertime. Not really.
Another day, another salad with radishes, greens, and lemon/olive oil. Oh! And also very fancy salt from Maya. It was freaking delicious.
yaaaay for salad!
So here’s a trick I learned in Brazil. It’s how to clean organic greens. Because sometimes, when you get organic greens, you get some homies in there that accidentally came along for the ride. And maybe you don’t want to eat said homies.
Put your greens in a big bowl, fill with cold water. Add a few shakes of vinegar, stir, and leave it alone for 15 minutes. Any inadvertent stowaways will float to the top.
No homies here. But look how greeeeen!! zOMG!!1!! First greens of the season! I shriek with girlish delight!
Post rinse and salad-spin, I added some of those amazing leftover watermelon radishes, some blood oranges, a little fennel, and a squeeze of lemon and olive oil. Salad ensued.