Directions
Step 1
Make the pickled onions: In a small bowl, stir collectively the onion, bay leaf, habanero, sugar, and salt. Switch to an 8-ounce jar, then add the vinegar, cowl tightly with a lid, and shake properly. (The pickling liquid could not cowl the onion combination at first, however the onions will wilt over time and find yourself immersed.) Refrigerate for not less than 4 hours or as much as 1 week, shaking often.
Step 2
Make the lime salt: In a spice grinder or small meals processor, pulse the salt and lime zest till properly mixed. Switch to an hermetic container and put aside. (The lime salt could be saved at room temperature for as much as 3 months.)
Step 3
Make the salad: Fill a medium bowl with ice water and stir within the salt till dissolved. Add the radishes and put aside till very crisp, about 5 minutes.Â
Step 4
Drain the radishes via a fine-mesh strainer, discarding the soaking liquid, then return the radishes to the bowl. Drain the onions via the strainer, discarding the pickling liquid and the bay leaf, then add them to the bowl with the radishes. Add the watermelon, season to style with black pepper, and gently toss along with your arms till properly mixed. Â
Step 5
Switch to a platter and prime with the mint and a drizzle of oil. Sprinkle with lime salt to style simply earlier than serving.
