Cooking From Every Angle

Radish and Escarole Salad with Anchovy Vinaigrette

By • August 2, 2011 • 12 Comments

Radish and Escarole Salad with Anchovy Vinaigrette

- Merrill

Confession: for years, I didn't like seafood. Period. Once a summer while in Maine, I'd have the requisite bite of lobster as all around me, the rest of my family enthusiastically tore into the bright red crustaceans, cracking claws and tails, prying out the tender sweet flesh and dipping it into ramekins of warm melted butter. I'd swallow my bite as quickly as I could, and then turn with relief to the piece of chicken my mother has roasted just for me. (In general, we weren't allowed special meals growing up, but my parents recognized that this was a true aversion, not just a ploy for attention.)

Lucky for me, cooking school -- and the general process of growing older and more mature -- challenged and expanded my palate. These days, I enjoy many different kinds of fish (although I still don't love clams or mussels) and will gamely try any seafood I haven't yet come across. Anchovies were a bit of a hurdle, and you still won't catch me adding them whole to my pizza, but I've learned to appreciate the briny richness they lend to salad dressings, dips and even stews. I have especially come to enjoy the combination of escarole (part of the bitter greens family, which also took me a while to love) and anchovy. Recently, I discovered that radishes and anchovies are also a great pair, so I decided to combine all three in one salad. You can whip this up in a matter of minutes, and it's a nice, crunchy accompaniment to meat or fish. Or, you can serve it as a simple first course.

Radish and Escarole Salad with Anchovy Vinaigrette

Serves 4

  • 3 anchovies
  • 1 1/2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 5 tablespoons olive oil
  • Small bunch radishes
  • 1/2 large head escarole

See the full recipe (and save and print it) here.

Like this post? Read Merrill's post from last week: Sugar Snap Peas with Lemon-Chili Breadcrumbs

Photos by Jennifer Causey.


Jump to Comments (12)

Comments (12)

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Zester_003

about 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

When using anchovies it's imperative to buy good ones in the jar and not the flat tinned ones (the ones everyone hates, including me). If you ever have the opportunity to taste the Spanish white anchovies known as boquerones they'll change your opinion forever.
And radishes, well my french breakfast radishes are almost ready to pick if the green worms don't eat all of the leaves.
Now Merrill and hardlikearmour we're going to have to get you started on uni next.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Good luck with that, pierino!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Very good point, pierino -- good anchovies are key. I have tried uni, and I'm sad to report I'm still not quite there yet...

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Pierino and gingerroot have gotten me over my fear of anchovies when incorporated into a dressing/sauce. They just melt into it adding umami but not perceptible fishiness. I have a strong fish aversion (literally will gag if I try to eat even salmon) so don't be afraid to give this a try because of the anchovies.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Wow, a kindred spirit! (Exactly the way I used to be.)

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Except I'm 40-years-old so I doubt I'll ever like fishy fish! I do like mussels, so I've got you on that one ;)

Kg_in_evanston_cropped

about 3 years ago Fairmount_market

Sounds delicious. This would also work well with my new favorite green, biatola, which is a kind of beet green that is sort of like spinach and stands up well to strong dressings.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I'll have to try it.

Img_7818

about 3 years ago EmilyC

I love simple summer dishes like this that don't require a lot of fussing in the kitchen!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love that this is so simple, for many years I love escarole. I am learning to embrace anchovies, slowly. In the dressing I think they would be perfect.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I find it's a good "gateway" use for anchovies.