Radish and Cress Side

Author Notes

This is a homage to every Central and South American co-worker I ever had the privilege of working with in a kitchen. To the things they taught me about their food, culture and heritage from papusas to tamales to lorca, the food is and will always be kick ass. The one thing I learned early on is food south of the American border is more often than not, not served with refried beans and rice. Thank god! This is a salad and the variations are infinite, where the greens maybe different but the radishes are the anchor. You could use cabbage, wilted with a little salt for an hour or so or any peppery green. Make that enchilada or tamale pie and serve this as the side, you won't regret it, trust me. —thirschfeld