Anchovy

Radish Salad with Anchovy Sauce

by:
September 27, 2011
5
1 Ratings
Radish Salad with Anchovy Sauce
  • Serves 4
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 Hesser

What You'll Need
Ingredients
  • 1 large bunches 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
Directions
  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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  • eboyd
    eboyd
  • Leslie Bacon
    Leslie Bacon
  • mcs3000
    mcs3000
  • Amanda Hesser
    Amanda Hesser
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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12 Reviews

eboyd
eboyd April 17, 2013
Mmmmmm.... This will be served for dinner tonight atop a bed of arugula and a crab cake. Cannot wait.
 
atlacm1
atlacm1 April 16, 2012
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.
 
Demington
Demington December 5, 2011
We loved this salad. I served it on a bed of radish greens.

Lusty and delicious - great starter course.
 
Amanda H.
Amanda H. December 5, 2011
And great use of radish greens -- nice.
 
Amanda H.
Amanda H. December 5, 2011
And great use of radish greens -- nice.
 
bruce K.
bruce K. November 18, 2011

Are the anchovies fresh filets or those from the can like a salty pizza topping? An e-mail response would be great.
 
Leslie B.
Leslie B. October 3, 2011
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....
 
Amanda H.
Amanda H. October 3, 2011
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!
 
Polish D.
Polish D. June 13, 2012
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.
 
Gale
Gale September 29, 2011
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.
 
Amanda H.
Amanda H. September 29, 2011
Great idea -- thanks for your comment!
 
mcs3000
mcs3000 September 27, 2011
love radishes. looking forward to making this.