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




  • 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

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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