Radish + Spicy Greens & Basil Salsa
This salsa is a throwback to ‘kachumbar’ salads I grew up eating in India with our meals. They’re meant to be crunchy, fresh, tart and spicy, adding a zing to all the other flavors in an Indian meal.
So, this week, when I decided to make the mushroom pâté, served over a French baguette crostini; I knew it would need a refreshing note and with a pop of color.
Dick’s Market Garden stand had the freshest radishes and basil, and that built this flavorful salsa.
A perfect foil for the earthy creaminess of the pâté.
You can serve this over anything, as an accompaniment over appetizers, burgers, grain bowls or even a piece of blue fish like one of the customers was going to after trying it out at the demo. You can also use the entire bunch of radishes and their greens depending on how many serving you need.
Serves 4-6
5-7 radishes grated
1 cup radish greens
¼ cup chopped basil
1 tbs. extra virgin olive oil
½ tbs. rice wine vinegar OR 1 tbs. lemon juice
salt and pepper to taste
- Clean and wash the radish greens a couple of times to get out any grit or debris, and chop finely
- Clean and wash the radishes and grate using the large-holed grater
- Julienne the basil leaves, you can also use any tender green stems as well
- Mix all the ingredients in a bowl and set aside to chill and the flavors to meld for about 30-40 minutes
