It’s funny how the holidays are supposed to remind us of the simpler things in life since those are the things we should really be thankful for each season, but festive occasions can still tend to the overcomplicated and unnecessarily stressful.
That’s why I think that the week after a holiday weekend is a particularly good time to go back to simpler pleasures, taking a moment to enjoy them all.
And to use the last bits of that cranberry sauce too.
Watermelon radishes are such a gorgeous treat, plus they remind me of watermelon and, thus, summer, which can’t be so terribly far away…
Watermelon radish and apple slaw
You’ll need:
- 1 large watermelon radish
- 2 lady apples
- 2 T cranberry sauce {I used some leftover pomegranate-cranberry sauce from Thankgiving}
- 1 t lemon juice
- olive oil
- salt, pepper
- fresh thyme (optional)
1. Use a mandolin – very carefully – or a sharpened chef’s knife – to slice the watermelon radishes and lady apples very thinly. Cut into quarters.
2. Whisk together the lemon juice, cranberry sauce, and enough olive oil to form a light emulsion. Taste for seasoning and add salt and pepper.
3. Combine all of the ingredients in a bowl, mix well, and top with a little bit of fresh thyme for seasonal flavor, if desired.
I like colourful, crunchy in-season salads at this time of year. I think we’re doing much better on that front than when I was growing up. Wan, overbred iceberg lettuce and hard-as-rock tomatoes were the stuff of winter salads back then.
I’m with you, I love some crunch ingredients to spruce up a winter salad. Thank you, Teresa!