Wilted Radish Salad

This time of year the gorgeous radishes fill the farmers market and they are all abundant with gorgeous greens. Until this year I haven’t found a delicious easy way to make them with the radishes and greens together. This recipe is a combination of several that I found online this spring.

The duck fat makes this dish extraordinary, but some of the recipes call for butter, so feel free to go with that. Make sure the olive oil is poured on out of the pan. Vegetables oils should never be heated!

This is a delicious side to the nettles soup we have been playing with! But it can be eaten as a side to most any dish.


  • 2 bunches small radishes with greens attached
  • 2 tablespoons duck fat
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/2 lemon


1: Trim the radishes and wash the greens; pat dry.

2: In a large skillet, heat the duck fat until shimmering.

3: Add the radishes, season with pepper and cook over high heat, stirring occasionally, until lightly browned in spots. Turn the heat down to medium and continue to cook for about 10 minutes, until crisp-tender.

4: Remove the radishes from the skillet and plate.

5: Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and add the greens to the radishes. Season with salt and drizzle with olive oil. Serve right away.