Radish Leaf Salad with Corn, Tomatoes & Salted Cucumbers
For readers who want to repurpose the roots and stems of vegetables that typically get tossed in a household, we suggest Tara Duggan's Root-to-Stalk Cooking: The Art of Using the Whole Vegetable. Her creative recipes make use of the parts of vegetables that typically get thrown away, and give new ideas for making the most of seasonal ingredients.
For the salad
½ teaspoon kosher salt
Leaves from 1 bunch radishes, washed and dried
4 radishes, halved if large, and thinly sliced
1 ear of corn, cooked and kernels removed
1 large ripe tomato, seeded and diced
¼ cup finely chopped red onions or shallots
Freshly ground pepper
For the dressing
3 tablespoons extra-virgin olive oil
1 ½ tablespoons sour cream or plain yogurt
1 tablespoon white wine vinegar
½ teaspoon honey or sugar
Kosher salt and freshly ground pepper
To make the salad, quarter or halve the cucumber(s) lengthwise, then scoop out the seeds. Slice the cucumber(s), place in a small bowl, and toss with ½ teaspoon salt. Let sit for 15 minutes, then rinse, drain, and pat dry.
Meanwhile, remove any stringy stems or yellowed parts from the radish leaves, then tear the leaves into bite-size pieces.
Place the radish leaves, radishes, corn, tomato, and onions in a salad bowl.
To make the dressing, whisk together all of the dressing ingredients in a small bowl.
Add the cucumbers to the salad with salt and pepper to taste, toss with the dressing, and serve.
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Reprinted with permission from Root-to-Stalk Cooking: The Art of Using the Whole Vegetable by Tara Duggan (Ten Speed Press © 2013).