Watermelon Radish & Celery Salad with Toasted Walnuts
I don’t know how heavily color factors into how much I love watermelon radishes. They show up mid-winter when bright color stands out even more but they are also sweet, crunchy and not as sharp as some radishes.
Serves 2-3
1 medium watermelon radish, peeled, quartered and thinly sliced crosswise (about 1 1/2 – 2 cups)
1-2 stalks celery, ideally with leaves attached, thinly sliced crosswise
2 tablespoons thinly sliced red onion (or any onion)
1/3 cup toasted walnuts, crumbled or coarsely chopped
1 tablespoons rice vinegar
Just a little lemon juice (optional, for a slightly brighter salad)
Pinch of sugar (optional)
1 tablespoon olive oil
Salt and pepper, to taste
Toss all ingredients in a serving bowl. Taste and adjust seasoning. Serve immediately.
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