Recipes

Cut the tops off the radishes, then rinse the greens and bulbs separately. Remove any wilted greens, then chop greens roughly into small pieces to mix with the baby romaine. Set aside. Cut radishes to bite sized pieces.

Whisk together olive oil, apple cider vinegar, honey, and salt and pepper to taste. Toss about half the dressing with the radishes in a salad bowl while you prepare the other greens.

Rinse romaine and use your hands to tear the leaves into bite sized portions. Using a knife for this bruises the edges of the leaves. Stack basil leaves on top of each other and chiffonade, cutting into very fine strips with a very sharp knife.

Toss radish greens, romaine and basil together with the dressed radishes. Serve with the remaining dressing on the side, for each diner to add to taste.