Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.
Whole Radish Salad
3 bunch radishes, with leaves
1 cup mixed herbs (basil, parsley, mint, tarragon, dill)
1/2 Tb capers
2 anchovy fillets
1 clove garlic
1/4 cup olive oil
juice of half a lemon
salt and pepper to taste
Wash radishes well. Remove the radishes from the leaves. Trim stems from the leaves.
Slice radishes about 1/8″ thick on the bias with a knife or a mandolin. Chiffonade leaves (roll and cut into thin strips) about 1/2″ thick and mix in a bowl with sliced radishes. Set aside.
Finely chop the mixed herbs and place in a small bowl. Mince the capers, anchovies and garlic into a paste; add to herbs. With a fork or spoon, stir in the olive oil and lemon juice and season with salt and pepper.
Lightly season the radishes and leaves with salt and pepper. Toss with a little of the salsa verde, serving the remaining dressing on the side.