Olive Magazine
Radish Salad Recipe with Chicory and Anchovy Dressing

Radish salad with chicory and anchovy dressing

Published: September 13, 2019 at 4:16 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6 as a side

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

  • Gluten free
Nutrition:
NutrientUnit
kcal101
fat7.8g
saturates1.2g
carbs3.4g
sugars2g
fibre2.6g
protein2.9g
salt0.9g
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Try this radish salad, then check out our Greek salad, niçoise salad and potato salad.

Ingredients

SALAD

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

DRESSING

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

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.

*This recipe is gluten-free according to industry standards

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

Apple Salad Recipe with Celery, Nuts and Seeds
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