Radish Salad With Radish Greens Pesto
This radish salad uses the whole bunch of radishes, with thinly sliced radishes dressed in a delicious radish greens pesto. The salad comes together in just 15 minutes and the pesto is so versatile and can be used for more than just the salad!
Servings: 4 servings
Ingredients
- 2 bunches radishes with greens about 1 lb
Radish Salad
- 1 15-oz can navy beans drained and rinsed, 425 g
- 1 lemon 2 Tbsp of the juice and 1 Tbsp of the zest
- ¼ cup pinenuts 40 g
- 4 Tbsp mint leaves torn into pieces
- 1 tsp capers roughly chopped
- ¼ tsp each salt and fresh ground black pepper
Radish Greens Pesto
- ½ cup grated parmesan cheese 100 g
- ½ cup extra virgin olive oil 120 mL
- ¼ cup pinenuts 40 g
- 3 cloves garlic
- ½ tsp each salt and pepper
Instructions
- Prep: Separate the greens from the radishes. Trim and rinse the radishes. Add the radish greens to a large bowl of water and swirl around to remove dirt, then dry in a salad spinner.
- Pesto: Add 2 cups of the radish greens to a food processor along with all remaining Pesto ingredients. Pulse just until combined.
- Salad: Slice radishes thinly using a mandolin (or carefully by hand). In a large bowl, toss together sliced radishes, all remaining salad ingredients, and pesto.
Video
Notes
Storage: This salad will stay good in the fridge for up to 4 days in an airtight container. This salad is best enjoyed cold so go ahead and eat it straight from the fridge! Any additional leftover pesto will last up to a week.
If I bought pre-washed and cut radishes, can I make the pesto? Yes, you can use carrot greens for the pesto or just swap it for a store-bought pesto if you don't have a full radish bunch.
How do you take the bitterness out of raw radishes? If you find radishes too bitter or peppery, you can lay them out and salt them. Leave them salted while you make the pesto, then dab off the salt with paper towels and add to the salad. The salt helps to bring out some of their natural sweetness and mellow out the bitter notes.
