This is an oldie but a goodie, and it’s adapted from a recipe in my first book The Natural Cook, published 10 years ago. It uses the whole radish, including the green leaves, and with zero waste.
Radish leaves are one of my favourite root greens. They’re ever so spiky raw but, once dressed or cooked, they soften and a fresh, cucumbery flavour sings through. They’re delicious in a leafy salad alongside other leaves dressed generously with a mustardy vinaigrette or simply lemon juice and extra-virgin olive oil. They are also delicious gently wilted with extra-virgin olive oil and crushed garlic to serve instead of (or mixed with) other leafy greens such as spinach or kale.
