Recipes don't usually include radish greens (too bitter), but mixed with lettuce, radish tops give a simple salad just the right peppery kick. Hugh Acheson, Top Chef judge and chef-partner at four Georgia restaurants, combines radish tops with delicate sweet lettuce, sliced radishes, and black-eyed peas, then tosses it all with a tangy vinaigrette made of chopped pickles and their brine.
Serves 4 to 6
2 Tbsp. chopped dill pickles
2 Tbsp. dill pickle brine
1 shallot, chopped (about 2 Tbsp.)
1 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
3/4 tsp. kosher salt, divided
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped dill
1 pound small lettuce, such as Little Gem, torn into bite-size pieces
12 radishes with greens (3/4 pound), greens chopped, radishes thinly sliced
1 cup cooked or canned black-eyed peas, drained and rinsed
1/2 cup crumbled feta
Total time: 30 minutes
In a blender, combine pickles, brine, shallot, vinegar, mustard and 1/4 tsp. salt and puree until smooth. With the motor running on low speed, slowly drizzle in oil. Pour vinaigrette into a small jar or bowl, stir in dill, and set aside.
In a large bowl, toss lettuce and radish greens with remaining 1/2 tsp. salt. Add sliced radishes, black-eyed peas, feta and reserved vinaigrette, and toss again. Divide among plates and serve immediately.