Radish Leaf Salad with Corn, Tomatoes, and Salt Cucumbers
Source: Tara Duggan, Root to Stalk Cooking
This recipe was demonstrated for CUESA’s Market to Table program on September 20, 2014.
Make the most of your produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and radish leaves. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful.
2 Persian cucumbers or ½ English cucumber
½ teaspoon kosher salt
Leaves from 1 bunch radishes, washed and dried
4 radishes, halved if large, thinly sliced
1 ear corn, cooked and kernels removed
1 large ripe tomato, seeded and diced
¼ cup finely chopped red onion or shallots
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1½ tablespoons sour cream or plain yogurt
1 tablespoon white wine vinegar
½ teaspoon honey or sugar
Kosher salt and freshly ground black pepper, to taste
1. To make the salad, quarter or halve the cucumbers lengthwise, then scoop out and discard the seeds. Slice the cucumber, place in a small bowl, and toss with the salt. Let sit for 15 minutes, then rinse, drain, and pat dry.
2. Meanwhile, remove any stringy stems or yellowed parts of the radish leaves, then tear the leaves into bite-size pieces. Place the radish leaves, radishes, corn, tomato, and onion in the salad bowl.
3. To make dressing, whisk together all of the ingredients in a small bowl.
4. Add the cucumbers to the salad with salt and pepper to taste, toss with the dressing, and serve.
Reprinted with permission from from Root to Stalk Cooking by Tara Duggan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.