Squeezed Radish Green Salad

This tasty, simple little salad is a perfect way to use the scratchy, but ever-so-healthful, greens that come on top of radishes. The recipe comes from my mother-in-law’s cookbook, “Craft of the Country Cook.”

1-2 pounds radish greens, washed
1-2 t. salt
1 T. Soy sauce
1½ t. rice or other vinegar
1½ t. sugar or honey
2 t. oil (sesame is nice)

Put the radish greens in a bowl and stir in a liberal amount of salt. Let the greens sit a bit to let the salt start working. Then, with your hands, start squeezing the radish greens vigorously. You’ll squeeze out a bit of the juice (and the salt). Discard the juice. Dress the squeezed radish greens with a dressing made from soy sauce, oil, rice vinegar and a bit of sugar. It’s nice with actual radishes, sliced thinly, and all tossed together.


Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
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