David Chang's Salt & Sugar Pickles 4 servings David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy. 3 very large radishes 2 thin daikon radishes 2 thin-skinned cucumbers with few seeds 2 pounds seedless watermelon 1 teaspoon fine sea salt 1 teaspoon sugar Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges. In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately. Excerpted from In the Green Kitchen: Techniques to Learn by Heart by Alice Waters All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
