Melons are in season and I have been thinking hard about making something delicious with them. Melons are the sweetest when they are in season...and so I thought why not highlight that sweetness with some roasted daikon radish and contrast it with a spicy honey mustard dressing. The slight crunch from the roasted daikon also adds interesting texture to the overall dish.
This warm salad is amazing and can be served cold too. Every bite is delightful and definitely screams summer!
Ingredients (for salad)(serves about 4):
1. 3 cups daikon, peeled and chopped into 1-inch cubes
2. 2 cups honeydew melon, shaped into balls using a melon baller
3. 2 cups cantaloupe melon, shaped into balls using a melon baller
4. 2 teaspoons fresh chives, chopped
5. Drizzle of grapeseed oil
Ingredients (for dressing)(serves about 4):
1. 1 tablespoon whole grain or dijon mustard
2. 1 tablespoon honey
3. 2 tablespoons lemon
4. 3 tablespoons extra virgin olive oil
5. 1/2 teaspoon chili flakes
6. Salt and pepper to taste
Method:
1. Preheat oven to 425 degrees fahrenheit.
2. Peel and chop daikon. Drizzle with grapeseed oil, salt and pepper and roast in oven on a sheet pan for 30 minutes.
3. While daikon is roasting, use a melon baller to make balls of honeydew melon and cantaloupe melon into a large mixing bowl.
4. Make dressing by mixing all the ingredients for dressing in another mixing bowl and set aside.
5. Chop and add chives to melon balls.
6. When daikon is ready, remove from oven and add to melon balls. Then dress with dressing right away and toss well to coat.
7. Serve warm. May be serve cold too but I prefer it warm.
This warm salad is amazing and can be served cold too. Every bite is delightful and definitely screams summer!
Ingredients (for salad)(serves about 4):
1. 3 cups daikon, peeled and chopped into 1-inch cubes
2. 2 cups honeydew melon, shaped into balls using a melon baller
3. 2 cups cantaloupe melon, shaped into balls using a melon baller
4. 2 teaspoons fresh chives, chopped
5. Drizzle of grapeseed oil
Ingredients (for dressing)(serves about 4):
1. 1 tablespoon whole grain or dijon mustard
2. 1 tablespoon honey
3. 2 tablespoons lemon
4. 3 tablespoons extra virgin olive oil
5. 1/2 teaspoon chili flakes
6. Salt and pepper to taste
Method:
1. Preheat oven to 425 degrees fahrenheit.
2. Peel and chop daikon. Drizzle with grapeseed oil, salt and pepper and roast in oven on a sheet pan for 30 minutes.
3. While daikon is roasting, use a melon baller to make balls of honeydew melon and cantaloupe melon into a large mixing bowl.
4. Make dressing by mixing all the ingredients for dressing in another mixing bowl and set aside.
5. Chop and add chives to melon balls.
6. When daikon is ready, remove from oven and add to melon balls. Then dress with dressing right away and toss well to coat.
7. Serve warm. May be serve cold too but I prefer it warm.
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