215 grams radish greens, from 2 bunches of radishes
150 grams olive brine, from a jar of olives
75 grams olive oil
0.66 grams xanthan gum (0.15% by weight)
Remove the green, leafy tops from a bunch of radishes. Wash the radishes and their greens. Set a large pot of salted water over high heat and bring to a boil. Prepare an ice bath. Blanch the radish tops in the boiling water for 2 minutes, until tender. Transfer to the ice bath and cool completely. Do not leave them in there too long or they will get waterlogged. Squeeze the water out of the radish tops and put them in a blender with the olive brine and olive oil. Turn the blender on low and increase the speed to medium high. When the radish top puree is smooth, turn the speed down to low and sprinkle in the xanthan gum. Increase the speed to high for 5-10 seconds to fully disperse and hydrate the xanthan gum. Transfer to a bowl and use immediately, dipping radishes in their own sauce.
March 10, 2005