Radish Top Soup

Soup is the perfect vehicle for utilizing nutritious but coarsely textured radish tops that most of us toss in the compost. Adding them right before the soup is finished keeps their flavor subtle and soft. If you prefer them to have a mustardy bite, saute with garlic in olive oil before adding. Other spring greens, such as arugula, escarole, dandelion chicory, or turnip tops make fine substitutes.
Serves 6

Ingredients:
4 to 8 cups radish tops (to taste)
1 tablespoon butter or olive oil
1 onion, thinly sliced
1 large russet potato (about 1 lb), scrubbed, quartered, and thinly sliced
Sea salt
4 cups water or chicken stock

For finishing:
Juice of 1 lemon
Sea salt and freshly ground pepper
Yogurt
Few tablespoons thinly julienned radishes

1. Sort through the radish tops, tearing off and discarding thick stem ends or leaves that are less vibrant.

2. Melt the butter in a wide soup pot over medium heat. Add the onion slices, lay the potatoes over them, and cook for several minutes without disturbing them while the pan warms up. Then give them a stir, cover the pan, and cook over low heat for 10 to 15 minutes, stirring occasionally to keep from sticking. Add 2 tablespoons salt and the water or stock, and bring to a boil, scraping the pan bottom to dislodge any of the glaze. Lower the heat to simmer, and cook until the potatoes are tender and falling apart, about 15 minutes. Add the radish greens to the pot and cook long enough for them to wilt and go from bright to darker green, which will take just a few minutes.

3. Let the soup cool slightly, then puree it, leaving a bit of it rough if you like some texture, then return the soup to the pot. To finish, add the lemon juice and season with salt and pepper to taste.

4. Ladle into shallow bowls and stir a spoonful of yogurt into each. Scatter the julienned radishes over the top and serve.


Recipe from Deborah Madison's Vegetable Literacy.

Salmon in Salsa Xnipec

Xnipec
In the Yucatan, there is a salsa made with radishes, cilantro, chiles, tomato and bitter orange juice. The Mayan word is xnipec (pronounced shin-ih-pek), which means "hotter than a dog's nose", and describes a salsa that is so picante that it is likely to make a dog's wet nose hot. Bright, crisp, fresh flavors pair beautifully with rich seafood - salmon, scallops and the like.

Of course you can make the salsa as spicy as you wish. Fresh squeezed orange juice and a little lime zest and juice make for an acceptable substitute for the bitter orange juice (from Seville oranges, available in the winter – squeeze & freeze in ice cube trays for use when not in season).

I sauté the salmon, crisping the skin and searing the flesh golden brown. At the last minute, the salsa is added to the pan, sizzling and bubbling, bright and vibrant. I pair Salmon in Salsa Xnipec with deep green
radish tops that I sauté separately with a little olive oil, salt and pepper. Total utilization of the radish and spring sun-filled goodness flourishing on my plate.

Ingredients
2 portions of salmon (about 6 ounces each) juice of 3 oranges
the zest of 1 lime, plus 2 Tbsp. lime juice
2 serrano chiles, chopped (less if desired)
5 radishes, trimmed and sliced into thin matchsticks
3 green onions, thinly sliced
1⁄4 bunch cilantro, rough chopped
1 medium fresh tomato, diced, or 10 cherry tomatoes, halved 1 Tbsp. extra virgin olive oil plus more for sautéing the fish sea salt to taste

Steps

1. Combine the citrus juice and zest, serrano chiles, radishes, green onion, cilantro and tomato. Stir in 1 Tbsp. olive oil. Season with salt and set aside to allow flavors to meld, about a half an hour, and up to 3 hours.
2. Season the salmon on both sides with salt. Over a medium flame, heat the skillet with enough oil to form a generous film on the bottom of the pan. Once the oil is hot enough to sizzle when the fish is added (the oil should be shimmering but not smoking), slip the filets into the pan and sear on each side, cooking to desired doneness.
3. When the fish are sautéed to your liking, drain off any excess oil that remains in the pan and all at once, add the salsa to the pan. It should immediately bubble up and boil. Turn the pan off and remove the fish to a serving dish, pouring the salsa over the top. Eat at once, served with sautéed radish greens.

 serves 2

Sautéed Radish Greens

Ingredients
greens from 1 bunch of radishes, washed & drained 1 Tbsp. extra virgin olive oil
salt and pepper to taste

Steps
Heat the oil in a skillet. When the oil is hot, shimmering but not smoking, add the radish greens, tossing and cooking for a minute at most, until they wilt and are tender. Season with salt and pepper.

serves 2 

Note: Any tender spring green (pea shoots, fava bean tops, spinach, etc.) will work well with this dish, or combine various greens for added interest.

From the Recipe Collection of Chef Kathryn Yeomans
The Farmer’s Feast http://thefarmersfeast.me/