Kale Salad with Quick-Pickled Watermelon Radish

Recipe adapted from Emily Han


1/2 cup white wine vinegar
1/4 cup sugar
1 watermelon radish
1 bunch kale
2 tablespoons olive oil
Sesame oil 
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted (use seeds from the winter squash from your CSA box)


In a medium bowl, combine the vinegar, sugar and 1 teaspoon salt.  Thinly slice the radish using a mandolin or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated.  Let it stand at least 30 minutes, or refrigerate for several days before serving.

Wash the kale and pat off excess water.  Tear or cut the kale off of the center stems and save them for another dish.  Slice the leaves crosswise into 1/4-inch-wide ribbons.  In a large bowl, combine olive oil, sesame oil, lemon juice, thyme, a grind of black pepper and a little salt.  Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

Drain the radishes.  Toss the radishes with the kale. Garnish the salad with the pumpkin seeds and serve.