Updated: Jun 24
A long time ago I hated salad, all I was used to is the standard classic salads that most of us eat. I found them boring and unappetizing. However, I know that I had to start eating healthier and especially more greens. I did this by making my own salads and have loved them ever since.
This is an unusual recipe, and I was curious how the ingredients come together. I also love this recipe for the fact that it uses all the parts of the vegetable and has minimal waste, in this case the delicious radish greens.
This book is one of my favorites to go to for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, we will get there eventually. Check out this Grated carrot salad with grilled scallions, walnuts, and burrata also from the same book.
For more recipes from this cookbook click here.
1 bunch radish, with fresh looking tops
Dried chili flakes, 1 tablespoon or to taste
1-2 tablespoons red wine vinegar. or white wine vinegar, or sherry vinegar
4 oz. pitted dates, cut into small pieces
1/2 apple, cored, halved and thinly sliced
1/2 small red onion, thinly sliced
1/4 cup parsley, minced
1/2 cup toasted almond slivers
Salt and pepper to taste
You can roast the radishes on a grill till they are beginning to get soft, but still have some texture, about 8-10 minutes. Alternatively, broil them in an oven at 400°F for 10-15 minutes. When cool, halve or cut into fours and set aside.
Remove the radish tops and wash well to get rid of the grit. Chop the greens and stems. Heat a glug of olive oil in a frying pan and saute the greens till wilted, 3-4 minutes on medium heat. Add the chili flakes and mix well. Turn of the heat and add the salt, pepper, and vinegar, 1 tablespoon at a time, mix well and taste for salt and sour from vinegar. Set aside and cool.
Finally, mix all the ingredients in a bowl, except the almonds, and season with salt and pepper. Add a glug of EVOO and toss well.
Serve in a bowl topped with the toasted almond slivers.