Did you know radish greens were edible? I didn’t until recently. I was purchasing a bunch of french radishes from the farmer’s market and had commented on how pretty the color of the red radishes were against the green tops when the vendor told me that the greens were edible too. So, I took a bite. Why yes, they are edible and delicious. You want to choose the smaller more tender greens and then you can use them as you would any greens, raw, in soup, pesto or braised. If you are a little timid and want to start slow just chop some up and use as a garnish.
Here is a simple salad suggestion using some ingredients I found worked well with the radishes and the greens. Enjoy.
Kristy
Ingredients:
- 1 large heirloom tomato, cut into slices
- 1 bunch radish tops, chopped (about 1/2 cup)
- 3-4 radishes, julienned (about 1/2 cup
- 1/2 cup sugar snap peas, cut thinly on the diagonal
- 1 small english cucumber, julienned (about 1/2 cup)
- 1/2 yellow bell pepper, julienned (about 1/2 cup
- 4 tbsp neutral flavor oil
- 2 tsp white miso
- juice of one lemon or about 3 tbsp
- 1 tsp lemon zest
Preparation:
- Lay the tomato slices onto a plate.
- In a bowl whisk the oil, miso, lemon juice and zest.
- Add half of the radish green, all of the radishes, peas, cucumber and peppers to the bowl and gently toss.
- Spoon the mixture over the tomatoes and top with remaining radish greens.
Yield:
Serves 2
Notes:
This salad is best eaten right away. If the ingredients are kept separate they can be stored in the refrigerator for 2-3 days and assembled when ready to eat.
