It’s Shredded Kohlrabi, Watermelon Radish and Pear Salad with Arugula redux, a crisp and bright recipe published last winter. In this early autumn version, arugula is replaced by flavorful flat-leaf parsley. Fennel takes the place of kohlrabi as toasted sunflowers seeds are added for a crunch. The prepping style is different, too. A mandoline — my new favorite kitchen tool–makes paper-thin slices of vegetables and fruit. The longer the salad rests in the vinaigrette, the more the flavors start having a slight pickle taste.
Why redo a perfect salad from last winter? The star ingredient, watermelon radish, is actually available year round at most farmers’ market. Since it’s a root vegetable, we tend to think of if a cold weather ingredient. When it’s combined with fennel, pears and sunflower seeds, it’s a refreshing hello to early autumn with a polite acknowledgment to late summer.
What’s your favorite year round ingredient?
Watermelon Radish, Fennel and Pear Salad
- 1 to 2 watermelon radish; thinly sliced
- 1 under ripe bosc pear; thinly sliced
- 1 fennel bulb; thinly sliced
- The juice of half a lemon
- Sea salt and fresh black pepper; to taste
- ⅛ cup olive oil; as needed
- ½ tsp. pomegranate molasses or honey
- 2 tbsp. white balsamic vinegar
- Garnish: Flat-leaf parsley; roughly chopped
- Garnish: Toasted sunflower seeds
*Recommended Equipment: Mandoline
- In a small bowl, whisk together lemon juice, salt, black pepper, olive oil, pomegranate molasses/honey, and vinegar to make the vinaigrette.
- Alternately layer watermelon radish with pear slices on a plate. Place fennel slices in the center.
- Pour the vinaigrette over the salad.
- Garnish with parsley and sunflower seeds.