Radish salad with chicory and anchovy dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Skip to ingredients
SALAD
- 200g radishes½ wedged, ½ sliced
- 1 tbsp lilliput or baby capers
- 1 small head radicchiotorn into pieces
- 1 small head friséecut into bite-sized pieces
- 1 white chicoryhalved and root removed
- 1 red chicoryhalved and root removed
- 60g (optional) dandelion leaves
- a handful rocket
DRESSING
- 1 small clove garlic
- 30g (7-8 fillets) anchovy filletsfinely chopped
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Nutrition: per serving
- kcal101
- fat7.8g
- saturates1.2g
- carbs3.4g
- sugars2g
- fibre2.6g
- protein2.9g
- salt0.9g
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.
