Radish Root and Leafy Green Salad
- 3 cups tender radish leaves (about a dozen leaves), or use spinach, leaf lettuce, or arugula—tear the leaves rather than cut with a knife.
- 3 to 5 radish roots sliced into rounds; or you can quarter them.
- ⅓ carrot, grated (later in the season try slivered green peppers)
- Herbs to garnish; add chopped chives, small dill sprigs, chervil sprigs, tarragon leaves, torn mint leaves—experiment with these for the flavor you prefer.
- 1½ teaspoon red wine vinegar
- ½ teaspoon fine sea salt, plus more to taste
- 2 tablespoons extra-virgin olive oil
- Garnish option: raisins sprinkled to sweeten
- Slice the radish roots into rounds; leave the stem and leaves attached when slicing so you have something to hold on to.
- Combine the radish leaves (or spinach or lettuce leaves), radish roots, carrots, and chopped or torn herbs in a large serving bowl. Cover and chill for about 30 minutes to crisp the leaves.Tip: Young radish leaves are most tender; your first choice. Older radish leaves can be tough, so cut them thinly then salt and press them before adding them to a salad.
- Whisk together vinegar and a dash of salt in a small bowl, then whisk in oil to make a dressing. Drizzle dressing over the salad and toss gently to coat evenly. Season to taste with salt.
Here is a dressing option: 2 parts oil and 1 part vinegar and season with soy sauce to taste. You can sweeten the vinegar to taste with honey or sugar. Or try equal parts oil, vinegar and soy sauce.
Recipe by Harvest to Table at https://harvesttotable.com/radish-root-and-leafy-green-salad/