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Appetizers, Sides

Radish, salmon and radish green salsa verde toasts.

Radish, salmon and radish green salsa verde toasts.
Glenn Koenig / Los Angeles Times

Many years ago, I ran into Alain Giraud, one of the best French chefs in Los Angeles, rummaging through crates of discarded vegetable greens at the Wednesday Santa Monica farmers market. This was a good decade before food waste became ... Read more

Total time: 20 minutes | Serves 4

Radish green salsa verde

  • 2 cups radish greens, from approximately 2 bunches, chopped
  • 1 cup cilantro
  • 1/2 cup extra virgin olive oil
  • 3 garlic cloves
  • Salt
  • Zest and juice from 1 lemon
  • Zest and juice from 1 orange

Step 1In a food processor or blender, combine the radish greens, cilantro, oil, garlic, a pinch of salt (or to taste), lemon zest and juice, and orange zest and juice. Blend until smooth. This makes about 1½ cups salsa verde.

Assembly

  • 4 ounces crème fraîche
  • 4 slices whole wheat or country white bread, toasted
  • 4 ounces smoked salmon, more if desired
  • 1 cup thinly sliced radishes
  • Prepared salsa verde

Step 1Divide the crème fraîche among the toasted bread slices, spreading it evenly over each piece. Top with the salmon, followed by the radish slices. Drizzle or spoon over the salsa verde and serve immediately.


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