More gorgeous watermelon radishes arrived in our bushel this week. I've always chopped and diced into tiny bite-sized pieces and added radishes to another vegetable, but these were too beautiful. I wanted to show Robert how pretty the colors inside the radish are, so I pulled out my trusty mandolin to cut thin slices. He loved watching and wanted to eat raw radishes!
Watermelon Radish Slices
1 large watermelon radish
Wash and peel the radish
Use a mandolin to cut thin slices of the radish. (Here's an inexpensive mandolin that works well!)
Heat about 1 tsp of olive oil in a nonstick frying pan over medium-low heat
Add the radish slices to the pan and dust lightly with black pepper and spritz (a tiny, tiny spritz) the Bragg's on top.
Watch for the edges of the radishes to curl up. This will take between 1-3 minutes based on the thickness of your radish slices.
Flip the slices over and watch for the edges to curl again.
Remove from the heat and let cool slightly before serving.
I suggest making one whole pan and then starting with an empty pan for the next batch instead of adding additional slices as space opens up. It is difficult to contain the spritz of Bragg's, and you don't want too much or it will be very salty.