Amanda & Merrill

Radish Salad with Anchovy Sauce

by:
September 27, 2011

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.

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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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    31 Comments

    TheThinChef October 23, 2011
    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.
     
    HeatherM October 21, 2011
    I'm trying to imagine what craziness ensues when the anchovy sauce "looses" its mojo. Watch out! <br /> <br />As an aside, I am unable to comment on the new site in chrome.
     
    Amanda H. October 25, 2011
    Haha! Fixed now. Are you still unable to comment in Chrome? Let me know.
     
    HeatherM October 25, 2011
    I'm getting a normal comment box now! Thanks for checking, Amanda.
     
    Amanda H. October 25, 2011
    Oh, phew!
     
    sarabclever October 5, 2011
    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.
     
    love2cook/love2eat! October 3, 2011
    Do you think you could use anchovy paste if you don't have anchovies - and how much would you use in substitution? Thanks.
     
    Amanda H. October 8, 2011
    I'd start with 1/2 teaspoon.
     
    Meriwynn October 2, 2011
    Oh Amanda, I cannot wait to try this! I love lusty salads too. Might be included on an upcoming supper club dinner menu. <br />
     
    Meriwynn October 2, 2011
    Oh Amanda, I cannot wait to try this! I love lusty salads too. Might be included on an upcoming supper club dinner menu. <br />
     
    Aliwaks October 2, 2011
    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?
     
    Amanda H. October 8, 2011
    Like this idea.
     
    chefsherrisw October 2, 2011
    i'm making this salad tonite to go with my grilled steak...YUMMO! sw?
     
    gluttonforlife September 29, 2011
    If you'd like to try a local pumpkin seed oil: http://www.wholeheartedfoods.com/squash-oil-selections.htm
     
    Amanda H. September 29, 2011
    Thank you!
     
    [email protected] September 29, 2011
    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.
     
    Amanda H. September 29, 2011
    Sounds like we have similar looking pantries!
     
    KristaFriday September 28, 2011
    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!
     
    Amanda H. September 29, 2011
    Good -- hope you liked it!
     
    pierino September 28, 2011
    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.
     
    Amanda H. September 29, 2011
    I hear you. Could probably also use baby turnips.
     
    gingerroot September 28, 2011
    Yes, please!
     
    Amanda H. September 29, 2011
    :)
     
    nogaga September 27, 2011
    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!
     
    Amanda H. September 29, 2011
    Would love to try your roasted version -- let me know when you post it!
     
    hardlikearmour September 27, 2011
    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.
     
    Amanda H. September 29, 2011
    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.
     
    Kristy M. September 27, 2011
    Feisty salad camp, yes please!
     
    Amanda H. September 29, 2011
    Glad to have company!
     
    gluttonforlife September 27, 2011
    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!
     
    Amanda H. September 29, 2011
    I love sliced radish salads as well -- even just sea salt, olive oil, lemon, and chopped parsley is nice.