Radish Salad Recipe with Chicory and Anchovy Dressing

Radish salad with chicory and anchovy dressing

  • serves 6 as a side
  • Easy

Recreate simple yet delicious sharing plates in your own home with this easy side salad from Notting Hill's Gold


Try this radish salad, then check out our Greek saladniçoise salad and potato salad.




  • radishes 200g, ½ wedged, ½ sliced
  • lilliput or baby capers 1 tbsp
  • radicchio 1 small head, torn into pieces
  • frisée 1 small head, cut into bite-sized pieces
  • white chicory 1, halved and root removed
  • red chicory 1, halved and root removed
  • dandelion leaves 60g (optional)
  • rocket a handful


  • garlic 1 small clove
  • anchovy fillets 30g (7-8 fillets), finely chopped
  • red wine vinegar 1 tbsp
  • olive oil 3 tbsp


  • Step 1

    Put the radishes into a bowl of ice-cold water and soak for 15 minutes, then drain really well and pat dry.

  • Step 2

    Use a pestle and mortar to pound the garlic to a purée, then tip into a bowl with the anchovies, red wine vinegar, olive oil and some seasoning, and whisk.

  • Step 3

    Tip the radishes into a bowl with the capers and dressing, toss, then add the salad leaves and gently mix to coat. Tip into a large salad bowl and serve.

*This recipe is gluten-free according to industry standards

Check out our best healthy salad recipes under 500 calories here...

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Nutritional Information

  • Kcals 101
  • Fat 7.8g
  • Saturates 1.2g
  • Carbs 3.4g
  • Sugars 2g
  • Fibre 2.6g
  • Protein 2.9g
  • Salt 0.9g