Cooking From Every Angle

Radish Salad with Anchovy Sauce

September 27, 2011 • 31 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Radish Salad with Anchovy Sauce

- Amanda

I like a salad that's a little bruising. I want some crunch, some bitterness, and plenty of clear acidity. Bonus points for pungent flavor. Italian puntarelle with anchovy dressing is my all-time favorite.

Do you wish to join me in my feisty salad camp? If so, I have a radish number that will please you deeply and keep vampires away. Or at least a few friends. For this salad you want peppery (but not fiery) radishes. Cut them into thin wedges. Make a sauce with anchovy, garlic, lemon, and capers. And dress the radishes shortly before serving, otherwise the radishes begin to weep and the anchovy sauce loses its mojo.

Radish Salad with Anchovy Sauce

Serves 4

  • 1 large bunch radishes
  • 1 anchovy fillet
  • 1 small garlic clove, peeled
  • Salt
  • 1/2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon coarsely chopped capers
  • 1/2 tablespoon chopped parsley

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

    Like this post? See Amanda's post from last week: Chocolate Oatmeal Cookies

    Photos by Jennifer Causey

  • Jump to Comments (31)

    Comments (31)

    Default-small
    Default-small
    Me2

    about 3 years ago TheThinChef

    I love a salty, briny, pungent salad...especially one made with radishes! This sounds totally delish, can't wait to try with the bunch of beautiful radishes I got yesterday.

    Default-small

    about 3 years ago HeatherM

    I'm trying to imagine what craziness ensues when the anchovy sauce "looses" its mojo. Watch out!

    As an aside, I am unable to comment on the new site in chrome.

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    Haha! Fixed now. Are you still unable to comment in Chrome? Let me know.

    Default-small

    about 3 years ago HeatherM

    I'm getting a normal comment box now! Thanks for checking, Amanda.

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    Oh, phew!

    Sara_clevering

    about 3 years ago sarabclever

    anchovy dressing + anything = love! But really like the idea with radishes; I've never done more with them than the French breakfast variety with salt and buttered bread.

    Default-small

    about 3 years ago love2cook/love2eat!

    Do you think you could use anchovy paste if you don't have anchovies - and how much would you use in substitution? Thanks.

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    I'd start with 1/2 teaspoon.

    Default-small

    about 3 years ago Meriwynn

    Oh Amanda, I cannot wait to try this! I love lusty salads too. Might be included on an upcoming supper club dinner menu.

    Default-small

    about 3 years ago Meriwynn

    Oh Amanda, I cannot wait to try this! I love lusty salads too. Might be included on an upcoming supper club dinner menu.

    My_catering_(2)

    about 3 years ago Aliwaks

    Ohh yum love radishes, very underappreciated, have breakfast radishes from this mornings farmers...I agree this would be fab side with grilled meat. My last meal on earth involves radishes, on bread with butter, chives, lemon and salt. Do you think if one had some slightly elderly radishes (which happens) one could sauté them and use same dressing ... Like a warm salad... A bagna cuda-ish radish salad?

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    Like this idea.

    Default-small

    about 3 years ago chefsherrisw

    i'm making this salad tonite to go with my grilled steak...YUMMO! sw?

    Ls

    about 3 years ago gluttonforlife

    If you'd like to try a local pumpkin seed oil: http://www.wholeheartedfoods...

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    Thank you!

    Wffoodtuesd-305_copy

    about 3 years ago Julie@Kitchen

    I have enjoyed thinly sliced radishes with salsa verde but love the idea of this paired down flavor combination. With a pantry that is always stocked with anchovies, capers, lemon and garlic and a deep love for feisty salads I can see this becoming a "heavy rotation" recipe for me.

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    Sounds like we have similar looking pantries!

    Krista_cat_image

    over 3 years ago KristaFriday

    This sounds amazing; I will happily join you in your feisty salad camp (all you had to say was anchovies, capers and lemon). Will be making this tonight!

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    Good -- hope you liked it!

    Zester_003

    over 3 years ago pierino

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

    Damn, I love puntarelle. Hi maintenance, agonizing to prepare and only available at certain times of the year. Nice to have a stand in using radishes because I do love all things radish.

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    I hear you. Could probably also use baby turnips.

    Img_1958

    over 3 years ago gingerroot

    Yes, please!

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    :)

    Port2

    over 3 years ago nogaga

    This recipe provoked a huge smile! I adore radishes and anchovies. Its a fabulous combo! All week I've been hoping to have the time to post my recipe for roasted radishes with anchovies-- and here I found the fresh and crunchy version. Hope to make this soon!

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    Would love to try your roasted version -- let me know when you post it!

    Gator_cake

    over 3 years ago hardlikearmour

    hardlikearmour is a trusted home cook.

    There's a really lovely radish salad at Grüner in Portland. It uses pumpkin-seed oil, which adds a wonderful nutty flavor. I wonder how it would work in place of some (or all) of the olive oil in your vinaigrette.

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    I love pumpkin-seed oil, and I'm glad you reminded me of it. Might have to come up with a recipe that incorporates it. And, yes, seems worth trying here in place of some of the olive oil -- maybe add just 1 tablespoon pumpkin-seed oil.

    Kandm

    over 3 years ago Kristy Mucci

    Kristy is an expert at making things pretty and a former Associate Editor of Food52.

    Feisty salad camp, yes please!

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    Glad to have company!

    Ls

    over 3 years ago gluttonforlife

    I do a version of this, inspired by one from Missy Robbins at A Voce. It's similar to yours but the radishes are sliced very thinly, which is also nice. Love an assertive salad!

    Tad_and_amanda_in_the_kitchen

    about 3 years ago Amanda Hesser

    Amanda is a co-founder of Food52.

    I love sliced radish salads as well -- even just sea salt, olive oil, lemon, and chopped parsley is nice.