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Radish salad with chicory and anchovy dressing

Name: Radish salad with chicory and anchovy dressing
Total time: 30 min
Ingredients: 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

30 minutes
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

Published: September 13, 2019 at 4:16 pm

Ingredients

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

DRESSING

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

Method

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.