To pickle the pearl onions, first cut the onions in half and separate them by the onions' layers. Place in a medium heat-proof bowl.
In a small saucepot simmer the rice wine vinegar, sugar, coriander and thyme over medium heat until slightly bubbling. Stir to incorporate. Once simmering, remove from heat and pour the mixture over the onion layers. Allow to sit out for about 1 hour and then chill until needed.
Fill a small bowl with ice water and thinly shave the radishes and place directly in the ice water to keep them fresh until ready to serve.
Cut the watermelon into bite-size pieces and then season with salt, pepper and lemon oil.
Plate in 4 separate bowls. Next split the straciatella into 4 equal portions and neatly place on top of the watermelon in the center. Again season with salt, pepper and lemon oil.
Neatly arrange the shaved radish, pickled pearl onion and basil on the plate so that each bite should include a radish slice, pickled pearl onion and basil.
This salad is also great with mango, peach, nectarine, apricot, melons, beets and heirloom tomatoes, depending on seasonal availability.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lauren Deshields, Market 17 Restaurant, Fort Lauderdale, FL