Spring feels a little lost right about now. The bunnies I saw last week have gone back into hibernation, the seedlings I planted outside have almost disappeared, my body’s rebelling with a killer cold/flu/bronchitis/torture spell, reruns of Real Housewives are looping on Bravo (jk that part’s awesome).
The last few weeks really were a tease. Not a one night stand kind of tease. More like a ‘I met someone and we got along great and I could really see us being friends and eating baked ziti stuffed pizza together on a rough night’ kind of a person who vanishes into thin air one day. You had a routine, a meeting spot, a knowing look, you liked the same secret lunch spots. And then poof. Gone.
So while spring decides whether or not she wants to be friends again, I’m going to use the produce she gave us during the few weeks she was here: radishes, and make this rad Radish Watercress Salad. You can serve this salad as an appetizer, side salad or light entree, and it would GREAT with some grilled chicken or baked fish.
RADISH WATERCRESS SALAD
(serves 4, bulked up side salad)
1 cup sliced radishes (1 bunch, about 12 small/medium)
2 tablespoons lemon juice, about 1/2 a lemon
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 small shallot, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
1/3 cup feta cheese, cubed (1/4 inch) or crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups watercress, leaves removed from stems
4 cups baby kale leaves
Start by prepping the radishes. Slice off the tops and bottoms, and cut the body of the radish into thin slices. If the radishes are large, feel free to cut the slices in half. Toss the sliced radishes in the lemon juice. This helps make sure they retain their bright white and pink colors. Set aside.
In a small skillet set over medium-low heat, toast the sliced or slivered almonds and sunflower seeds for 3 minutes, stirring around 3-4 times (about every 30 seconds). The almonds and sunflower seeds will start turning a nice golden brown. Turn the heat off and place the toasted nuts and seeds on a plate. Set aside to cool.
In the meantime, peel your shallot. Slice it in half lengthwise and cut it into slices as thin as you can. Place the shallot in a large bowl. Add the olive oil, white wine vinegar, salt and pepper. Whisk to combine. Add the feta and stir. Add the watercress leaves, baby kale and radishes plus whatever liquid is in the bowl. Toss to coat the leaves with the dressing and combine the ingredients evenly. Divide the salad evenly and sprinkle with toasted almonds and sunflower seeds. Serve immediately or within an hour or two. Enjoy!