- Amanda
I like a salad that's a little bruising. I want some crunch, some bitterness, and plenty of clear acidity. Bonus points for pungent flavor. Italian puntarelle with anchovy dressing is my all-time favorite.
Do you wish to join me in my feisty salad camp? If so, I have a radish number that will please you deeply and keep vampires away. Or at least a few friends. For this salad you want peppery (but not fiery) radishes. Cut them into thin wedges. Make a sauce with anchovy, garlic, lemon, and capers. And dress the radishes shortly before serving, otherwise the radishes begin to weep and the anchovy sauce loses its mojo.
Radish Salad with Anchovy Sauce
Serves 4
- 1 large bunch radishes
- 1 anchovy fillet
- 1 small garlic clove, peeled
- Salt
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon coarsely chopped capers
- 1/2 tablespoon chopped parsley
See the full recipe (and save and print it) here.
Like this post? See Amanda's post from last week: Chocolate Oatmeal Cookies
Photos by Jennifer Causey
31 Comments on Radish Salad with Anchovy Sauce:
I love a salty, briny, pungent salad...especially one made with radishes! This sounds totally delish, can't wait to try with the bunch of beautiful radishes I got yesterday.
I'm trying to imagine what craziness ensues when the anchovy sauce "looses" its mojo. Watch out!
As an aside, I am unable to comment on the new site in chrome.
Amanda is a co-founder of Food52.
added 7 months agoHaha! Fixed now. Are you still unable to comment in Chrome? Let me know.
I'm getting a normal comment box now! Thanks for checking, Amanda.
Amanda is a co-founder of Food52.
added 7 months agoOh, phew!
anchovy dressing + anything = love! But really like the idea with radishes; I've never done more with them than the French breakfast variety with salt and buttered bread.
Do you think you could use anchovy paste if you don't have anchovies - and how much would you use in substitution? Thanks.
Amanda is a co-founder of Food52.
added 7 months agoI'd start with 1/2 teaspoon.
Oh Amanda, I cannot wait to try this! I love lusty salads too. Might be included on an upcoming supper club dinner menu.
Oh Amanda, I cannot wait to try this! I love lusty salads too. Might be included on an upcoming supper club dinner menu.
Ohh yum love radishes, very underappreciated, have breakfast radishes from this mornings farmers...I agree this would be fab side with grilled meat. My last meal on earth involves radishes, on bread with butter, chives, lemon and salt. Do you think if one had some slightly elderly radishes (which happens) one could sauté them and use same dressing ... Like a warm salad... A bagna cuda-ish radish salad?
Amanda is a co-founder of Food52.
added 7 months agoLike this idea.
i'm making this salad tonite to go with my grilled steak...YUMMO! sw☺
If you'd like to try a local pumpkin seed oil: http://www.wholeheartedfoods.com/squash-oil-selections.htm
Amanda is a co-founder of Food52.
added 7 months agoThank you!
I have enjoyed thinly sliced radishes with salsa verde but love the idea of this paired down flavor combination. With a pantry that is always stocked with anchovies, capers, lemon and garlic and a deep love for feisty salads I can see this becoming a "heavy rotation" recipe for me.
Amanda is a co-founder of Food52.
added 7 months agoSounds like we have similar looking pantries!
This sounds amazing; I will happily join you in your feisty salad camp (all you had to say was anchovies, capers and lemon). Will be making this tonight!
Amanda is a co-founder of Food52.
added 7 months agoGood -- hope you liked it!
Damn, I love puntarelle. Hi maintenance, agonizing to prepare and only available at certain times of the year. Nice to have a stand in using radishes because I do love all things radish.
Amanda is a co-founder of Food52.
added 7 months agoI hear you. Could probably also use baby turnips.
Yes, please!
Amanda is a co-founder of Food52.
added 7 months ago:)
This recipe provoked a huge smile! I adore radishes and anchovies. Its a fabulous combo! All week I've been hoping to have the time to post my recipe for roasted radishes with anchovies-- and here I found the fresh and crunchy version. Hope to make this soon!
Amanda is a co-founder of Food52.
added 7 months agoWould love to try your roasted version -- let me know when you post it!
There's a really lovely radish salad at Grüner in Portland. It uses pumpkin-seed oil, which adds a wonderful nutty flavor. I wonder how it would work in place of some (or all) of the olive oil in your vinaigrette.
Amanda is a co-founder of Food52.
added 7 months agoI love pumpkin-seed oil, and I'm glad you reminded me of it. Might have to come up with a recipe that incorporates it. And, yes, seems worth trying here in place of some of the olive oil -- maybe add just 1 tablespoon pumpkin-seed oil.
Kristy is the Associate Editor of Food52.
added 7 months agoFeisty salad camp, yes please!
Amanda is a co-founder of Food52.
added 7 months agoGlad to have company!
I do a version of this, inspired by one from Missy Robbins at A Voce. It's similar to yours but the radishes are sliced very thinly, which is also nice. Love an assertive salad!
Amanda is a co-founder of Food52.
added 7 months agoI love sliced radish salads as well -- even just sea salt, olive oil, lemon, and chopped parsley is nice.
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