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Radishes are already on the B-list of spring vegetables—and that’s just referring to the colorful roots! The tops are little more an afterthought (is there such a thing as a C-list?)—a gift-with-purchase no one’s excited about, used more out of guilt than joy.
I have a soft spot for radish greens, though—I always love an underdog. (Plus, this column kicked off just over a year ago now with, you guessed it, radish tops.) And I have not one, but two treasures lined up from the archives that will ensure from here on out, your radish tops will be just as beloved as the roots. (You’ll have to wait until next time for that second recipe. Sorry for the tease.)
Inpatskitchen recognized that radish greens’ slight bitterness would be the perfect foil to a rich aioli and blended the two together. Note that although aioli usually can come together with a vigorous whisking session, this is not one of those times: You really need to use the mini food processor she calls for to completely break down the greens (an immersion blender or regular blender would probably work fine as well).
The resulting Radish Top Aioli makes a springy dip for crudités, pairs well with chicken or fish, and would be killer in an egg or potato salad, too. Spread it on sandwiches or, as inpatskitchen suggests, on toasted baguette rounds topped with sliced radishes and a little sea salt.
- 1 cup chopped radish leaves (stems discarded)
- 1 large clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 room temperature egg
- Juice of 1/2 lemon
- 1/2 cup vegetable oil
- 1/4 cup extra-virgin olive oil
Know of a great recipe hiding in the Food52 archives that uses an overlooked kitchen scrap (anything from commonly discarded produce parts to stale bread to bones and more)? Tell me about it in the comments: I want to know how you're turning what would otherwise be trash into a dish to treasure!