WATERMELON RADISH

IT’S EASY TO BE SEDUCED by a vegetable’s bright color, but that color often fades the second it’s seasoned. Or cooked. But the watermelon radish—aka Chinese Red Meat—never disappoints. Only in the past decade has this firm Asian winter variety been grown regularly here. The beating heart of the radish cheers us up when we’re starved for color. Splash slices with white balsamic vinegar and fruity olive oil to intensify their raw crunch; grill or braise to enhance their sweetness.