Here's why you should look for radishes that have fresh radish greens. They're delicious and nutritious too! You want the greens that aren't all wilted or bruised and mottled.
MAKES 6 SERVINGS (Image to follow)
4.0 Carb Grams
0.5 Fiber Grams
3.5 Net Carbs
2 lbs radishes, use a mix of Cherry Belle, Daikon, Valentine or other available varieties
1/2 cup of radish leaves, washed, dried and then torn
1 tbsp very finely chopped red onion
2 tbsp extra virgin olive oil
1 tbsp rice wine vinegar
1/2 tsp Fleur de Sel or coarse sea salt
4 oz shaved Parmigiano-Reggiano
2 cups arugula
NOTE: If you couldn't get your hands on radishes with decent, healthy greens, then add another 1/2 cup of arugula or torn baby spinach leaves
Trim the radishes. Scrub them under cold water, drain and dry completely with paper towel. Slice as thinly as possible. Place the slices in a bowl.
To the bowl add the radish leaves, red onion, oil, rice wine vinegar and sea salt. Toss.
Place the radishes and radish leaves on a platter and top it off with the Parmigiano and arugula.