Watermelon radishes make a striking base for this salad, and pair deliciously with the slightly sweet fennel, peppery watercress, salty feta and citrusy orange slices.

Serves 4


  • 3 Tbsp. champagne vinegar
  • 2 tsp. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large watermelon radish, peeled and sliced into very thin rounds
  • 1 bunch watercress, trimmed
  • 1 fennel bulb, cored and sliced into very thin strips
  • 1 cara cara (or naval) orange, segmented
  • 2 ounces feta cheese


    Make the dressing: In a glass jar with a lid, or in a small mixing bowl, combine the vinegar, mustard, olive oil and salt and pepper to taste. Shake or whisk to emulsify.

    Place the watermelon radishes in a shallow bowl and toss with 1 tablespoon of the dressing. Arrange the radishes on individual salad plates.

    Place the watercress in a medium mixing bowl and toss with 1 tablespoon of the dressing.

    Arrange a mound of greens on top of the radishes.

    Top each with some fennel strips, orange segments and crumpled feta cheese. Drizzle with a little more dressing and serve.

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