Radish salad with chicory and anchovy dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
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.
