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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.
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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...
Nutritional Information
- Kcals 101
- Fat 7.8g
- Saturates 1.2g
- Carbs 3.4g
- Sugars 2g
- Fibre 2.6g
- Protein 2.9g
- Salt 0.9g
