Radish Greens Salad
Radish greens are edible and they're delicious! Save them to make this Hot Bacon Dressing with Radish Greens, a twist on the classic spinach salad.
Servings: 4
Ingredients
- 8 slices bacon cut into 1/2-inch pieces
- Olive oil if needed
- 1/2 red onion thinly sliced vertically
- 3 cloves garlic minced
- 1 tablespoon sugar
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 4 handfuls radish greens thoroughly washed and dried
- 3 large eggs hard-cooked, peeled and cut into large chunks
Instructions
- Cook the bacon in a large nonstick skillet (large enough to hold all the radish greens) over medium-high heat until crisp, approximately 7-8 minutes. Adjust the heat as necessary so the bacon doesn't burn and the bacon fat does not smoke.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Let the bacon fat cool slightly then pour it into a heatproof measuring cup, leaving behind any blackened bits. You should have 1/4 cup. If not, add olive oil to make 1/4 cup.
- Wipe out the skillet with a paper towel to remove any blackened bits.
- Pour the bacon fat back into the skillet and place it back on medium heat.
- Add the onion and cook for 3-4 minutes just to soften it. Add the garlic and cook briefly.
- Reduce heat to low. Add the sugar, cider vinegar, mustard and salt and black pepper to taste. Cook briefly to melt the sugar.
- Remove the skillet from the heat and let the dressing settle down a bit so that it's not still simmering. Add the radish greens. Toss with the hot bacon dressing just to slightly wilt the greens but not cook them.
- Add the reserved bacon back to the greens in the skillet.
- Transfer the salad to a serving bowl or to individual salad bowls. Top with eggs and season generously with black pepper.
Notes
SUBSTITUTIONS:
- If you don’t consume pork, use beef or turkey bacon.
- When slicing bacon into bits, it’s easier to cut bacon that is super cold or partially frozen. Allowing it to warm up will make it more difficult to slice.
- This radish green salad recipe is best made shortly before serving. However, the eggs can be cooked two to three days ahead of time, peeled and refrigerated.
Nutrition
Serving: 1 | Calories: 391kcal | Carbohydrates: 23g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 566mg | Sodium: 397mg | Potassium: 390mg | Fiber: 2g | Sugar: 15g | Vitamin A: 823IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 3mg