Zhuzh Up Your Salsa Verde with Radish Greens

Since summer is the time for pesto-making, I wanted to share a recipe that I discovered called Radish, Salmon, and Green Salsa Verde Toasts by Amy Scattergood.

Radish-Green 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
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 1 1 / 2 cups salsa verde.
Assembly 
4 ounces crème 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
Divide the crème 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.