Author Notes: This is a homage to every Central and South American co-worker I ever had the privilege of working with in a kitchen. To the things they taught me about their food, culture and heritage from papusas to tamales to lorca, the food is and will always be kick ass. The one thing I learned early on is food south of the American border is more often than not, not served with refried beans and rice. Thank god! This is a salad and the variations are infinite, where the greens maybe different but the radishes are the anchor. You could use cabbage, wilted with a little salt for an hour or so or any peppery green. Make that enchilada or tamale pie and serve this as the side, you won’t regret it, trust me. —thirschfeld
bunches watercress, upland cress or arugula, trimmed, rinsed and washed
2 to 4
radishes, thinly sliced
extra virgin olive oil
kosher salt and fresh ground black pepper
- Combine the cress and radishes in a mixing bowl. Then squeeze lime juice and drizzle olive oil to taste. Season with salt and pepper and serve. Seems vague but it is to taste and that means you need to make it more than once. LOL. The traditional 1 part acid to 3 parts oil is what you want but some want more acid and others want more oil so use 1 to 3 as a starting point and adjust as necessary.