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RINSE the fresh escarole and use a salad spinner to get rid of any excess water. CHOP the escarole very fine and set aside. RINSE the radishes and remove the greens. CREATE a pesto by adding radishes, mustard, capers, celery leaves, lemon juice, and walnuts to a (small) blender.
ADD some olive oil until you've reached a smooth pesto. CHOP the salmon fillets into bite-size pieces and set them aside. Bring water to a boil, you can also use an electric kettle.
PLACE the rice noodles in a large bowl and pour the boiled water over the noodles. COVER with cling film and let the noodles soak for about 10 minutes, depending on the type of noodles.
Meanwhile, heat olive oil in a large skillet and ADD the chopped escarole in batches. After a few minutes, also ADD the salmon pieces and pesto.
MIX well and season with pepper and salt. DRAIN the rice noodles and add them to the baked salmon and escarole.