Radish Salad with Anchovy Sauce
... all in honor of the finished dish.
A nice fat bunch of radishes from the Greenmarket, and a few flavorful friends.
First trimming the little buggers: slice off each end then cut into 4 to 6 wedges.
Chop some parsley.
Pull some anchovies from their tin bed.
Mash the anchovy and a garlic clove with a dash of salt.
I like to play it fast and loose with my lemon, and just squeeze it right into the measuring spoon.
After adding the lemon to the anchovy and garlic, I pestle in some oil.
Give your capers a coarse chop.
Add them to the sauce. At this point, it looks a little rough around the edges. Bad color. Bad texture. But cut it some slack...
Because once it's mixed up with the feisty radishes, peace and pleasure reign.
Mix and swirl!
Spent ingredients....
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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. - Amanda - amanda
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
- Trim tops and tails from the radishes. Scrub them well. Slice each radish into 4 wedges (if small) or 6 wedges (if large).
- 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.
- Add the sauce and parsley to the radishes and fold until well blended. Adjust lemon juice and salt to taste. Serve within 30 minutes.
- This recipe is a Community Pick!
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2 months ago eboyd
Mmmmmm.... This will be served for dinner tonight atop a bed of arugula and a crab cake. Cannot wait.
about 1 year 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.
over 1 year ago Demington
We loved this salad. I served it on a bed of radish greens.
Lusty and delicious - great starter course.
over 1 year ago amanda
Amanda is a co-founder of Food52.
And great use of radish greens -- nice.
over 1 year ago amanda
Amanda is a co-founder of Food52.
And great use of radish greens -- nice.
over 1 year 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.
over 1 year 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....
over 1 year ago amanda
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!
about 1 year 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.
over 1 year 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.
over 1 year ago amanda
Amanda is a co-founder of Food52.
Great idea -- thanks for your comment!
over 1 year ago mcs3000
love radishes. looking forward to making this.