While I love a great trip to the grocery store to explore and to get my creativity going, there is also nothing better than laying in bed and ordering groceries through Instacart. With the girls, sometimes getting to the grocery store seems impossible. Even if it is possible, it is usually a really quick trip with an agenda.
The other day was just such an occasion that Instacart was a necessity. I ordered the usual products, and while scrolling through the produce, I came across watermelon radishes. To be honest, I have never used them at home. Not out of a lack of desire; more out of a lack of availability. I love a good radish, and was excited to get to experiment with them.
Usually with a radish, I would just cut up and eat alone, or as a vehicle for hummus. It seemed a shame to do that with these beautiful watermelon radishes. My first memorable experience with one of these was at Espita Mezcaleria in Washington, D.C. I frequent D.C., and was quite excited when this restaurant opened a few years ago. For one reason, their extensive menu of Mezcal. For another reason, ceviche. While sitting at the bar enjoying a mescal cocktail, my ceviche was brought out. It was sitting on a lovely bed of watermelon radishes, and the colors were stunning. Pretty food makes my heart happy!
With these watermelon radishes, I decided that I would turn them into a salad with a nice honey vinaigrette to balance out the pepper flavor of the radish and the arugula. For an extra crunch, some toasted walnuts were in store. Lastly, because it makes everything better, a topping of goat cheese!
Thank you Instacart, for bringing me these lovely radishes!
Using a mandolin, slice your radish thinly. Add arugula to your dish and wedge in your radish slices.
a goose and a gangster 