What to CookAmanda & Merrill

Radish Salad with Anchovy Sauce

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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

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    Tags: Editors' Picks