From Gail Norton and Matthew Altizer
Watermelon radishes are available at markets all summer long; they’re subtle and sweet with a pale green exterior and a vibrant pink core. Slice them really thin, using a mandoline. A huge variety of radishes is available – you can alter the recipe by buying different kinds of radishes, big and small. Pomegranate molasses is available at Middle Eastern and specialty food stores.
2 T. pomegranate molasses
juice of one lemon
honey to taste
1 t. Dijon mustard
sea salt and chile flakes to taste
1/4 c. olive oil
4 c. mixed greens
1/2 c. baby mint leaves, removed from the stem
4 small watermelon radishes, very thinly sliced
1 c. crumbled feta cheese, in bite-sized pieces
Put the pomegranate molasses in a jar along with the lemon juice, honey, mustard, salt and chile flakes. Screw the lid on and shake the dressing to dissolve the salt. Taste the dressing for seasoning, then add the olive oil and shake to combine.
Combine the mixed greens with the mint leaves and radish slices in a large bowl. Shake the dressing one more time and pour about half over the greens – you may not need all of the vinaigrette. Toss the greens and taste them to determine if you have enough dressing. Season the dressed salad with some extra salt and chile flakes if you like, then divide it among four salad plates. Sprinkle the salads with the feta cheese and serve immediately.
Serves 4 to 6.