Recipe: Radish Leaf Salad with Corn, Tomatoes and Cucumbers

RADISH LEAF SALAD WITH CORN, TOMATOES AND SALTED CUCUMBERS

"Peppery and fresh, radish leaves are tender enough to play the part of lettuce with a spicy kick. Here their spiciness is tempered with sweet corn and tomatoes, as well as cucumbers, which are salted first to firm up their texture."



FOR THE SALAD:
2 Persian cucumbers (or 1⁄2 English cucumber)*
1⁄2 teaspoon kosher salt
Leaves from 1 bunch radishes, washed and dried
4 radishes, halved if large, and thinly sliced
1 ear of corn, cooked and kernels removed
1 large ripe tomato, seeded and diced
1⁄4 cup finely chopped red onions or shallots
Freshly ground pepper

FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
1 1⁄2 tablespoons sour cream or plain yogurt
1 tablespoon white wine vinegar
1⁄2 teaspoon honey or sugar
Kosher salt and freshly ground pepper

TO MAKE THE SALAD:
Quarter or halve the cucumber(s) lengthwise, then scoop out the seeds. Slice the cucumber, place in a small bowl, and toss with 1⁄2 teaspoon salt. Let sit for 15 minutes, then rinse, drain, and pat dry.

Meanwhile, remove any stringy stems or yellowed parts from the radish leaves, then tear the leaves into bite-size pieces. Place the radish leaves, radishes, corn, tomato, and onions in a salad bowl.

TO MAKE THE DRESSING:
Whisk together all of the dressing ingredients in a small bowl.

TO SERVE:
Add the cucumbers to the salad with salt and pepper to taste, toss with the dressing, and serve.

*You don't need to peel English or Persian cucumbers, which have thin skins.

Makes 4 servings
Used with permission to Recipelink.com from Ten Speed Press
Source: Root-to-Stalk Cooking by Tara Duggan