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.
- ¼ cup vegetable oil
- 1 large shallot, cut into ⅛-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
- 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!
Hi there, I’m Kathleen. I am a Hapa (a person of mixed ethnic heritage) who grew up in a family that loves to cook and loves to eat! My food is a reflection of me and I am a reflection of my food. My mixed background has given me multiple perspectives throughout my life. Those perspectives have left me open to not just exploring the beauty of my own cultural backgrounds, but others as well – and at the heart and soul of them, is food. Hapa Nom Nom creates a culinary environment where foods from multiple cultures are integrated into recipes that can be shared and enjoyed by everyone.