Radish Leaf Chimichurri Sauce

Make this Sunday a special Fathers Day with a trip to the Fairmount Neighborhood Farmers Market. You'll find all the fixings for a Fathers Day feast including pastured meats and eggs from Fair Valley Farm and Fog Hollow Farm, cut flowers from Tiger Lily Art Company, and fresh produce from Camas Swale Farm.

With Camas Swale's produce fresh from the fields, you can use all parts of the vegetables. Last week I used this gorgeous rosy radishes for some quick pickles as a side for white bean and carnitas tacos (here's a carnitas recipe for slow cooking in the oven and a faster one for a pressure cooker).

The greens from the radish bunch were so fresh that I decided to make them into a quick chimichurri sauce, incorporating some seared Camas Swale green onions. The sharp radish greens, charred onions, and kick of red wine vinegar were a perfect pairing for the mild white beans and crispy pork. Try some out on a dad tomorrow.

Radish Leaf Chimichurri

greens from 1 bunch radishes
6 green onions
1 Tbsp olive oil
1 pinch salt
red pepper flakes to taste
1 Tbsp vinegar

1. Rinse leaves from 1 bunch radish and reserve. Rinse the green onions, trim off the root ends, and cut the whites from the greens. Cut the whites into 1/4 inch rings. Separately cut the greens into 1/2 inch rings. 

2. Heat a cast iron skillet over high heat. When the skillet is very hot, add 1 Tbsp olive oil, swirl to coat, and then add the white onion pieces, a pinch of salt, and red pepper flakes to taste, and let them sear for a few minutes, shaking the pan occasionally. When some of the onions are charred, add the green onion pieces and sear for one more minute. 

3. Transfer the seared green onions to a bowl. Stir in one tablespoon of red wine vinegar. Chop the radish leaves finely and stir into bowl. Taste and add more salt, pepper or vinegar as desired. Serve with meat such as carnitas.