Williams-Sonoma Watermelon Radish Salad
  • Servings: 4
  • Preparation Time: 15
  • 1 shallot, finely diced (or 2 Tbsp of onions, chopped real fine)
  • 1 1/2 Tbs. fresh lemon juice, plus more if needed
  • 1 1/2 Tbs. white wine vinegar
  • Salt, to taste
  • 1 avocado, halved lengthwise, pitted and diced
  • 1/4 cup extra-virgin olive oil
  • 2 heads lettuce, dark outer leaves cut into 1/2-inch pieces (romaine or whichever one you have at hand)
  • 1 watermelon radish, thinly sliced
  • 1/4 cup chopped fresh cilantro
  1. In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.
  2. In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately. Serves 4.
  3. Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).
FEATURING:Lettuce, watermelon radish and cilantro. A friend sent me this recipe they tried at Williams-Sonoma (it is their picture I am sharing) a while back and raved about it. I have not had a chance to try it yet but I do trust my friend's palate so I thought I would share it with you. I will try it tonight and just use the lettuce that is in our CSA box this year instead of romaine, and cut it into smaller chunks. I will also use 2 Tbps of onions, chopped very fine, instead of scallions.