Watermelon Radish Salad with Greens

Recipe by Tanya Milosevich

INGREDIENTS

• 2–3 watermelon radishes, sliced or julienned
• 2–3 carrots or 1 kohlrabi bulb, grated
• 1 bunch dandelion greens or living spicy Asian greens (roots removed)
• Salt and freshly ground black pepper

Dressing Option 1: Sesame Vinaigrette

• 1/4 cup sesame oil
• 3 tablespoons of rice wine vinegar
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon soy sauce
• 1 teaspoon brown sugar
• Optional garnish: toasted sesame seeds

Dressing Option 2: Lemony-Mustard Walnut Vinaigrette

• 1/4 cup walnut oil (use olive oil or sesame oil if walnut is unavailable)
• 2 tablespoons apple cider vinegar
• 1 tablespoon agave nectar or honey
• 2 teaspoons stone-ground mustard
• 1–2 tablespoons fresh lemon juice (depending on your taste)
• Optional garnish: Chopped walnuts

PREPARATION

1. Wash and dry greens, place in a bowl, and top with radishes and carrots.
2. Whisk together vinaigrette ingredients of choice until emulsified, and drizzle the desired amount over salad.
3. Top with toasted sesame seeds or chopped walnuts (optional).

Serves 2–3. Prep time, 15–20 minutes.