Watermelon Radish Salad

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A beautiful salad for spring, filled with color and nutty browned butter flavor.

By Jasmine Smith

Published on March 15, 2024

Recipe tested by

Southern Living Test Kitchen

Southern Living Watermelon Radish Salad on a plate to serve — Photo:
Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Active Time:

20 mins

Total Time:

25 mins

Servings:

4

Watermelon radishes brighten dishes with their color and peppery flavor. Enjoy them while they’re peaking in the spring with this simple little gem salad.

Tossed with just a couple accouterments, nutty pecans and salty-funky Pecorino cheese (although Parmigiano-Reggiano would also work here), these blushing radishes get a chance to shine in this recipe. Inspired by the traditional flavor pairing of radishes and butter, we dress the salad in a brown butter vinaigrette. Browning the butter is well worth the effort too, adding depth to the dressing and even more nuttiness to the radishes, which are cooked in the golden fat just until tender.

Ingredients

5 Tbsp. (2 1/2 oz.) unsalted butter
12 oz. watermelon radishes (about 6 medium radishes), peeled, trimmed, and cut into wedges
1 1/2 tsp. kosher salt, divided, plus more to taste
3 Tbsp. olive oil
3 Tbsp. Champagne vinegar
1 Tbsp. honey
1 tsp. Dijon mustard
2 (5-oz.) pkg. Little Gem lettuce (about 10 cups)
1/2 cup coarsely chopped pecans, toasted
1 oz. pecorino Romano cheese, shaved (about 1/2 cup)

Directions

Melt butter in a medium skillet over medium, stirring constantly, until butter begins to turn golden brown, 4 to 6 minutes. Remove from heat. Pour 3 tablespoons brown butter into a large heatproof bowl, reserving remaining butter in skillet. Return skillet to medium-low heat, and add watermelon radishes and 1 teaspoon of the salt. Cook, stirring often, until radishes are tender, 3 to 4 minutes. Remove from heat; let cool slightly, about 5 minutes.
Add oil, vinegar, honey, mustard, and remaining 1/2 teaspoon salt to brown butter in large bowl; whisk together until well combined and emulsified. Season with additional salt to taste.
Divide lettuce evenly among 4 plates; top evenly with pecans, pecorino, and radishes. Drizzle each salad with 1 1/2 tablespoons dressing; serve remaining dressing on the side.

Watermelon Radish Salad

Ingredients

Directions

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