Spring Radish Salad

While looking for something to make with radish tops, I discovered a recipe for Radish Greens Salad on www.tasteofbeirut.com. This adaptation includes more of the Spring bounty from Blue Sky Vegetable Co. Served as a side salad or as a meal salad, this salad can be made ahead or enjoyed the next day since the radish and kale leaves don’t disintegrate when mixed with dressing.

Blue Sky Spring Radish Salad

Serves 4-6

Ingredients:

·        Radish Greens from two bunches radishes, finely chopped

·        Kale leaves, torn into bit size pieces from one bunch of ‘baby kale’.

·        1 tsp garlic, mashed or crushed with a pinch of salt

·        ½ cup olive oil (or use your preferred oil)

·        ¼ cup fresh lemon juice

·        ½ cup chopped Medjool dates (or use raisins plumped in a little hot water, cherries, or dried cranberries)

·        3 green onions, finely chopped (or use red onions)

·        1 can garbanzo beans (chickpeas), rinsed and drained (approx.  1.5 cups)

·        1 or 2 radishes, shaved or thinly sliced

Instructions:

Tear radish leaves into bite-sized pieces, leaving the center stem and any tougher veins behind. If you prefer leaves may be cut away from the center stem and chopped with a knife. Wash pieces, and spin or pat dry.

Repeat the process with the kale leaves. Once washed and dried, ‘massage’ or knead the pieces and mix with the radish greens. Set aside in a medium bowl.

Note: The amount of radish or kale leaves depends on the size of the bunches and leaves. Adjust the proportions according to your preference and the leaves available. Don’t be afraid to use leaves that have holes in them. This doesn’t affect their use.

Mix the garlic paste (or pieces if you prefer to mince) with the fresh lemon juice and oil. Whisk well. You can add the lemon juice gradually to the oil and garlic if you prefer. This dressing starts out tart and tempers when mixed with the other ingredients.

Add the green onions, shaved radishes, dates, and garbanzo beans to the greens. Toss lightly to mix.

Add the dressing to the bowl and toss to mix.

Add salt and pepper to taste.

May be eaten immediately, but the flavor improves if the salad sets for a time. Store in the refrigerator. Leftovers are delicious the next day.