Don’t Toss Your Radish Greens! Print
Written by Michael Costa   
Wherever your radishes come from—garden, farmers market, grocery store—consider it a two-for-one deal if the radish greens are attached. They’re an overlooked treasure, and far easier to eat than say, carrot tops. Radish greens have a mild sweetness combined with a subtle, peppery bite that makes a great flavor bridge between a citrus-infused olive oil and the radishes themselves.  

Approximately 8 to 10 radishes should provide enough attached greens to make a simple side salad for two people. Often, the greens are loaded with dirt, so they may take some extra time to clean. Submerging and rinsing them in a salad spinner is recommended.

If you don’t feel like sharing, top with grilled shrimp or a sliced, grilled chicken breast and make it a meal.

Yields approximately 2 servings

Greens from 8 to 10 radishes
3 to 4 radishes, halved, and sliced thin
½ red onion, sliced into quarter rings
3 tsp citrus-infused olive oil (blood orange is ideal)
1 tsp herb-infused balsamic vinegar (oregano is ideal)
Pinch of salt to taste

Method:
1. Wash the greens thoroughly as described above, rinse the radishes and the onion
2. Tear the radish greens into bite-sized pieces, slice the onion and radishes, place in a large bowl.   
3. In a separate bowl, whisk the oil and vinegar, add salt to taste. If you need more dressing, double the amount, but be careful not to drown the flavor of the greens.
4. Add the dressing to the greens, onions, and radishes, and toss until evenly distributed. Enjoy!