Adapted from thekitchn.com
1/2 cup white wine vinegar
1/4 cup sugar
Watermelon radishes, 1 large or 2 small (can also substitute regular radishes)
Hearty greens, 1 medium bunch (collards, kale, chard, or mature spinach), about 6–8 cups chopped
2 tablespoons extra virgin olive oil
2 teaspoons toasted pumpkin seed oil (if unavailable, try walnut, almond, or toasted sesame oil)
1 teaspoon lemon juice or white balsamic vinegar
1 teaspoon fresh thyme or 1 tablespoon fresh basil or parsley; chopped
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted (or 2 tablespoons toasted pine nuts)
- Ahead of time: In a medium bowl, combine white wine vinegar, sugar, and 1 teaspoon salt.
- Thinly slice the radish using a mandoline or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated.
- Let stand at least 30 minutes or refrigerate up to a day before serving.
- While radishes are marinating, wash greens well and shake or pat off excess water.
- Discard any thick/coarse stems (chard stems are delicious chopped and sautéed with onion and seasonings).
- Slice leaves crosswise into 1/4-inch-wide ribbons or bite-sized pieces.
- In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt.
- Add greens and use your hands to massage the dressing into the leaves until they soften and wilt (about 5 minutes).
- Drain the radishes. Toss with the greens, OR arrange radish slices on individual plates and place the kale on top.
- Garnish with pumpkin seeds (or pine nuts) and serve.
Serves 4. Prep time, 30 minutes (includes marinating radishes).