Radish Salad with Anchovy Sauce

By • September 27, 2011 • 12 Comments



Author Notes: 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. - AmandaAmanda Hesser

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 flatleaf parsley
  1. Trim tops and tails from the radishes. Scrub them well. Slice each radish into 4 wedges (if small) or 6 wedges (if large).
  2. With a mortar and pestle (or in a mini food processor), mash the anchovy, garlic, and a pinch of salt to a paste. Mix in the lemon juice, then slowly blend in the oil, adding it in a thread-thin stream as you mix. Fold in the capers.
  3. Add the sauce and parsley to the radishes and fold until well blended. Adjust lemon juice and salt to taste. Serve within 30 minutes.
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Comments (12) Questions (0)

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over 1 year ago eboyd

Mmmmmm.... This will be served for dinner tonight atop a bed of arugula and a crab cake. Cannot wait.

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over 2 years ago atlacm1

Sounds yummy -- I just received some beautiful organic Easter Radishes in my CSA box. Since we love anchovies and capers, I think I'l make this as a side for tonight's dinner.

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over 2 years ago Demington

We loved this salad. I served it on a bed of radish greens.

Lusty and delicious - great starter course.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

And great use of radish greens -- nice.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

And great use of radish greens -- nice.

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over 2 years ago bruce k


Are the anchovies fresh filets or those from the can like a salty pizza topping? An e-mail response would be great.

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almost 3 years ago Leslie Bacon

in the south of France, a friend's housekeeper made a wonderful radish leaf soup..... which she WOULD NOT share.... do you have any ideas? It was delicious....

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I would make it like you do watercress soup. Heat 6 cups broth. Add several bunches leaves and let them wilt. Puree in a food processor, then add a little cream!

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about 2 years ago Polish Dog

You'll find a good recipe in Michael Roberts' cookbook, "Parisian Home Cooking". It captures the freshness of the greens. I tend to undercook the greens to keep the soup bright in color.

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almost 3 years ago Gale

This is wonderful, but what about adding the best, freshest radish leaves. Sometimes (OK - all the time) a pain to clean, but peppery and good.

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great idea -- thanks for your comment!

Mcs

almost 3 years ago mcs3000

love radishes. looking forward to making this.