It was a rainy Florida morning; I made this colorful, cleansing blanched salad. When it is blanched, the slightly bitter radish becomes almost sweet.  serves 2 INgredients 1 head broccoli ¼ watermelon radish ½  lemon pinch sea salt Process  Wash the broccoli well.  Remove the bottoms and peel any tough outer layers of skin. Slice the broccoli stalks into paper-thin discs. Then cut the flowers into small bite-size pieces. Set aside. Peel the watermelon radish and cut it into thin half-moon shapes. Cut the half moons into geometric triangles and set aside. Fill a medium sized skillet with water. Add a pinch of sea salt; bring to a boil.  Add the radish to the boiling water. When it rises to the top (about 20 seconds), remove with a slotted spoon. Return the water to a boil; add the broccoli. When it deepens in color and floats, remove with a slotted spoon or wire mesh skimmer. Slice the lemon into thin rounds. Cut one round in half. Arrange the blanched broccoli and radishes on a plate.   Garnish with a few lemon piecess and enjoy the benefits of a plate of brassicas. ©Nancy Wolfson-Moche 2014