Watermelon Radish and Watercress Salad
- 1 large watermelon radish, very thinly sliced
- extra virgin olive oil
- 4 handfuls fresh watercress, rinsed and dried
- 1 lemon
- 4 ripe fresh figs, halved
- ¼ cup pomegranate arils
- 16 shavings of Parmgiano-Reggiano or other hard aged cheese
- 12 toasted walnut halves
- flaky sea salt
- Arrange the slices of watermelon radish in a circle on 4 chlled plates. Drizzle with a little olive oil.
- Toss the watercress with a bit of the olive oil and a squeeze of lemon juice. Place a fluffy handful on each plate. This is the critical step to making the salad look nice – aim to make a tall, high mound in the center, don’t let it spread out.
- Add two fig halves, a tablespoon of pomegranate arils, 4 shavings of gouda, and 3 toasted walnut halves to each plate. Serve immediately.
