By Seth Fera-Schanes
The Union Square farmers market has an abundance of fall produce. I put this salad together working to combine fall ingredients into a colorful and eye catching dish.
I recommend serving at your next dinner party!
1 head Frisee salad
2 medium watermelon radish – pickled (recipe below)
2 hearts of palm – slices into thin pieces
1 pomegranate – with seeds removed and set aside
Salt and pepper to taste
Extra virgin olive oil
Serving size: 4
Prep time: 2-3 hours for pickling
Cook time: 0
Quick Pickling Brine:
2 cups water
1 cup white vinegar
3 tsp white granulated sugar
2 tsp salt
1 bay leaf
2 cloves or garlic – optional
1/2 tsp lemon zest – optional
Combine water, vinegar, salt, sugar and bay leaf in pot over medium heat and stir until combined and liquid is simmering. Allow to cool for a few minutes. Remove bay leaf and in a plastic container add watermelon radish slices and pour liquid over the top. Add lemon zest and sliced garlic if you would like.
Place in refrigerator for 2-3 hours for a quick pickle. Note this is not preserving, it is just a quick brining. You can eat these for the next few days but they are not meant to be stored.
Arrange 5-6 radish slices in a wide circle on a plate, slightly overlapping but leaving room in the middle.
Stack 4-5- Frisee salad pieces in middle of radish.
Add 5-10 sliced hears of palm
Add a handful of pomegranate seeds over the top
Drizzle with extra virgin olive oil (the vinegar on the radish will provide the acidity)
Add salt and pepper to taste
Slice watermelon radish into paper thin slices (I used a madelin for this but you can cut if needed)