I don’t usually post my salads, but this one has a unique and photogenic ingredient: watermelon radish.
Never heard of it before, but hey, life means taking adventures.
So here it is, sitting on a bed of radish leaves (from itself) and mustard greens. Simple.
I made a very small salad dressing of balsamic vinegar, red wine vinegar and extra virgin olive oil, not depicted. Ratio about 1:1:1. You could add in some cracked black pepper.
It is milder than your general radish, but definitely has that recognizable radish taste. (Much more so than daikon.) Slice very thin, a quarter inch or less if you can.
Obviously, any of your other favorite salad veggies are welcome here, too. I was running late for work this morning.