{"id":4271,"date":"2011-04-15T08:17:19","date_gmt":"2011-04-15T16:17:19","guid":{"rendered":"http:\/\/foodiddy.com\/?p=4271"},"modified":"2011-04-15T08:17:39","modified_gmt":"2011-04-15T16:17:39","slug":"watermelon-daikon-salad","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=4271","title":{"rendered":"Watermelon Daikon Salad"},"content":{"rendered":"

The Sacramento Natural Foods Co-op<\/a> made a salad for us the night of Rick Mahan’s Pizza Secrets<\/a> class. I knew from the first bite that it was something I wanted to recreate at home. They went through the ingredients super fast and I scribbled some notes to create a shopping list.<\/p>\n

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Salad Ingredients:
\n<\/strong>Mixed Greens
\nRed Onion – I added this
\nFennel
\nWatermelon Daikon
\nAlmonds – sliced, slivered, whatever you prefer<\/p>\n

Dressing Ingredients:
\n<\/strong>Katz Extra Virgin Olive Oil
\nKatz Sauvignon Blanc Vinegar
\nOrange Zest
\nKosher or Sea Salt
\nGround Pepper<\/p>\n

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Sometimes it’s the quick meals that turn out to be show stoppers. Nothing beats a simple\/clean salad and this one certainly delivered.<\/p>\n

The truth – I have not been a fennel fan over the years… but I have found that I do\u00a0like shaved fennel in salads. The thinner the better.<\/p>\n

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I\u00a0used my sharp knife since I\u00a0don’t have a mandoline – which is probably a good thing, seeing as I can barely work a peeler or grater accident free. \ud83d\ude09<\/p>\n

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I had never had watermelon daikon a.k.a. watermelon radish\/Chinese radish before. I am a huge radish\/daikon fan, so it was not surprising that I liked it a lot. They are pale green to white on the outside and a really pretty pink to ruby red on the inside. The Chinese name for watermelon daikon is “xin li mei” meaning “beautiful in the heart.”\u00a0 – Most definitely… I’m a very visual person when it comes to food and I loved the pop of color the slices added to my salad.<\/p>\n

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These were pale pink in comparison to some of the vibrant reds I’ve seen on the Internet. I was surprised at the extreme difference in size when I shopped for them. Some were fairly small, while others were as big as baseballs.<\/p>\n

I got all of my veggies sliced and added them to my organic mixed greens in a big salad bowl for easy tossing. I then started on the simple dressing.<\/p>\n

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I eyeballed measurements – I had scribbled down 1 cup olive oil to 1\/3 cup vinegar – I didn’t need that much so I poured less. I ended up with\u00a0just under 3\/4 cup total – but tried to keep the same ratio.<\/p>\n

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I used the zest of 1\/2 a medium sized orange and saved some aside to add to my salad as a topping. I then added my ground pepper and salt and gave it a good stir.<\/p>\n

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I’ll be making this salad and dressing over and over again. Can’t wait to try some of the other Katz artisan vinegars<\/a> – I’m most interested in trying the sparkling wine\u00a0flavor – I’m a huge champagne vinegar fan when it comes to salad dressings.<\/p>\n

Making my own vs. buying my own salad dressing has been the best decision I’ve made over the past year. I love just adding a touch of this and that and having something new each time. Right now I’m big on adding different fresh\u00a0herbs and mustards – maui onion, stone ground, dijon, spicy brown, beer flavored…my fridge is loaded with mustard.<\/p>\n

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Do you make your own salad dressing? Do you have a favorite you want to share?
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

The Sacramento Natural Foods Co-op made a salad for us the night of Rick Mahan’s Pizza Secrets class. I knew from the first bite that it was something I wanted to recreate at home. They went through the ingredients super fast and I scribbled some notes to create a shopping list. Salad Ingredients: Mixed Greens … <\/p>\n

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