Radish, Salmon, and Radish-Green Salsa Verde Toasts
Makes 4 servings For the salsa verde: 2 cups radish greens, from approximately 2 bunches, chopped
Makes 4 servings
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For the salsa verde:
2 cups radish greens, from approximately 2 bunches, chopped
1 cup cilantro
1/2 cup extra- virgin olive oil
3 garlic cloves
Salt
Zest and juice from 1 lemon
Zest and juice from 1 orange
For the assembly:
4 ounces creme fraîche
4 slices whole wheat or country white bread, toasted
4 ounces smoked salmon, more if desired
1 cup thinly sliced radishes
Prepared salsa verde
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1. In a food processor or blender, combine the radish greens, cilantro, oil, garlic, a pinch of salt (or to taste), lemon zest and juice, and orange zest and juice. Blend until smooth. This makes about 11/2 cups salsa verde.
2. Divide the creme fraîche among the toasted bread slices, spreading it evenly over each piece. Top with the salmon, followed by the radish slices. Drizzle or spoon over the salsa verde and serve immediately.
Per serving: 395 calories, 11 grams protein, 16 grams carbohydrates, 2 grams sugar, 34 grams fat, 19 milligrams cholesterol, 879 milligrams sodium, 3 grams dietary fiber.
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