A simply dressed plate of olive oil, lemon juice, and chives, but with a fine addition subtly sweet onion to pair with the peppery radish and buttery burrata.
By Kathleen Kiebler
A breathtaking display of vivid colors – I had never actually seen a watermelon radish until just last year, and wow, is it 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!
I didn’t exactly find what I was looking for from my favorite brunch from the past, 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.
PrintCreamy Burrata with Shaved Watermelon Radish and Crispy Shallots
A simply dressed plate of olive oil, lemon juice, and chives, with a fine addition subtly sweet onion to pair with the peppery radish and buttery burrata. Recipe slightly adapted from Bon Appétit.
- Yield: 2 servings 1x
- Category: Side, Salad, Appetizer
Ingredients
- ¼ cup vegetable oil
- 1 large shallot, cut into 1/8-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
Instructions
- 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!
Notes
* Slicing the watermelon radish with a mandolin is the easiest and fastest way to get perfectly thin slices. Just always be sure to use the hand-guard when using.
