I’ve always been fascinated by using ‘unusual’ parts of vegetables. We throw away, or compost, incredibly edible greens routinely and there is a lot of nutrition and flavor available. This recipe started as an idea to use up some incredible radish greens we had from some fresh, local and organically grown radishes. I’m putting this in a series of quick and easy sauce recipes you could use any time.
2 cups of radish greens (stems removed), washed and dried
4-5 garlic scapes (or 1 small clove of garlic)
1 1/2 cup of good quality olive oil
1/4 cup sherry vinegar (or to taste)
Add the radish greens, garlic scapes, and olive oil to a blender. Process until smooth and add the vinegar, while the blender is processing. Taste often – you may prefer more or less vinegar – add salt and pepper to taste. Refrigerate, covered over night.
This approach would work well with carrot tops or almost any other fresh green. You can add red pepper flake or your favorite chili if you want to add heat. You can also use different vinegars to change the flavor. Final option would be to slip in some other spices – the Vindaloo Curry (http://nightkitchencoffee.com/product/vindaloo-curry/) or Mo’Spanish (http://nightkitchencoffee.com/product/mospanish-blend/) blends come to mind.
The other important note is to use the best olive oil you can. We use Dimitri’s Olive Oil out of Baltimore. It’s a Greek olive oil imported from his family farm and I love the subtle grassy flavor of their oil. It works well with the rest of the blend.
The green sauce should last in the fridge for a week, just shake well before using. It is great on rice, over grilled meats or seafood, or over rice and vegetables as a side.