“Don’t throw away the radish greens. They add a special note that jazzes up this extremely versatile classic. Serve it with fresh radish green salad, fold into potato salad, or use on top of crispy salmon croquettes.” —David Bancroft, Acre, Auburn, Alabama
Ingredients
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1 cup Duke's mayonnaise
1 tsp. anchovy paste
2 tbsp. fresh lemon juice
1 cup radish greens
½ cup basil leaves
½ cup green onions
2 garlic cloves
1 cup sour cream
2 tsp. kosher salt
1 tsp. fresh-ground black pepper
Preparation
Place first seven ingredients in a blender or food processor. Blend until smooth. Remove mixture to a bowl and whisk in sour cream, salt, and black pepper. Store chilled.
Recipe from David Bancroft of Acre in Auburn, Alabama
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