If you are like me, and love nose-to-tail cooking and eating, but lack the time to prepare so many of these cuts on a regular basis (as most require a decent amount of prep or cooking time), here’s a great quick recipe I invented the other night:
Acquire some radishes with nice greens. rinse the greens well and sauté with a bit of olive oil, garlic, and a few red pepper flakes. Finish off with a sprinkle of vinegar (balsamic for a heavier flavor, rice for lighter) and s & p (easy on the s, though). Slice the radishes while the greens are cooking. Toast some bread of whatever sort you prefer (here I used some little brioche-type rolls sliced into rounds). Spread with commercial white bean spread (Cedar’s is a great brand if it’s available in your area–very few problematic ingredients in it). Top each piece with a few wilted radish leaves, then top each piece with a couple of canned sardines in olive oil. Sprinkle each crostini with a bit of fleur de sel (why you need to go easy on the salt in the greens) and a grind of pepper. Serve with the sliced radishes and a knob of good-quality grassfed butter (and salt the radishes if the butter is unsalted). Voila! Awesome quick meal…or a great appetizer to share.
And if you have not experienced the wonder that is sliced radishes with butter and salt, try it. I was introduced to this from Fergus Henderson’s The Whole Beast cookbook, and it is a revelation. (He actually has some pretty killer non-meat recipes in that book!)