There’s no better way to enjoy radishes plucked fresh from the garden than on buttered white bread with a sprinkling of salt.
For the full nose-to-tail experience try this salad of wilted radish greens.
Wash and dry the radish greens and place them in a salad bowl with 2 chopped spring onions and some freshly ground black pepper. Chop up 4 pieces of bacon and fry them in a small pan until crisp and rendered. Add ¼ of a cup of vinegar and 2 tablespoons of water allowing the dressing to become hot. Pour it over the greens and toss until the leaves wilt.
michelle picker cooks 