I’m always looking for ways to use vegetable tops & scraps in a way that it’s actually inspiring and not a chore.
This radish-top green sauce is my favorite way to use radish leaves. It’s bright, perfectly light on summer and I even eat it with carrots and radishes as a dip for a quick go-to snack & since there’s yogurt in it, there’s enough protein and fat to hold you over.
Boom!
Ingredients:
- 2 large eggs
- Handful of microgreens
- Sea salt
- Freshly ground pepper
RADISH SAUCE:
- 1 bunch radishes stems
- 1/4 avocado
- 1 lemon, juice
- 1 small bunch of parsley, stems and leaves
- 2/3 cup 0% plain yogurt
- 1 garlic clove
- 1/4-1/3 cup olive oil
- 1/4 cup water
- Sea salt to taste
- Freshly ground pepper
Make Radish Top Sauce:
Bring a kettle to boil. Add your radish greens to a colander. Once water is boiling, pour over radish greens until they turn bright green
and begin to wilt. Then, rinse with cold water until cool to the touch. Add radish greens to blender with the remaining ingredients.
Blend until super smooth and set aside. Add at least 4 inches of water to a small saucepan and bring to a boil (basically enough water to cover eggs).
Once water boils, lower heat slightly, and slowly lower eggs into the bowl (one at a time) with a slotted spoon. Let boil for 6 1/2 minutes exactly.
While it boils, prepare a bowl of ice water. Once the eggs are finished, dunk them in the ice bath and let cool for a few minutes before shelling.
To serve, add eggs to a small bowl with flaky sea salt and freshly ground pepper. Add a handful of greens (arugula, microgreens,etc) and a dollop of radish to top.
Enjoy immediately! 🙂