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Pickled Radish and Apple Vinaigrette

Diced Watermelon Radishes and Granny Smith Apples are macerated in apple cider vinegar. Add seasonings and stream in extra virgin olive oil to complete. 

Serve the salad on individual plates with some extra Vinaigrette on the side
Serve the salad on individual plates with some extra Vinaigrette on the side

Serve the salad on individual plates with some extra Vinaigrette on the side

Ingredients

⅓ cup apple cider vinegar, organic, such as “Braggs”

3 tablespoons watermelon radish, very small dice

3 tablespoons granny smith apple, very small dice , skin on

2 tablespoons red onion, peeled, very small dice

1 medium clove fresh garlic, finely minced

1 teaspoon dijon mustard

⅛ teaspoon sumac spice

1 teaspoon raw honey

¼ teaspoon natural sea salt, try “Maldon” sea salt flakes

⅛ teaspoon fresh cracked black pepper

½ cup extra virgin olive oil

Instructions

1

In a medium sized non reactive bowl, place the apple cider vinegar with the diced radishes and apples. Give a stir, and let stand to macerate for 30 minutes.

2

Add the next 7 ingredients (red onion through pepper.) Give a whisk. Measure the extra virgin olive oil in a liquid measuring cup. SLOWLY stream the oil into the bowl until emulsified.

3

Store in an glass, airtight container. Use within one week.

4

Tip: the watermelon radish will stain the vinaigrette a beautiful pink hue. Substitute white radish if desired.

5

Wonderful with:  Fall Salad with Greens, Fruits and Nuts (see recipe)

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