by amanda
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1 large bunch radishes Ask a question about this ingredient
1 anchovy fillet Ask a question about this ingredient
1 small garlic clove, peeled Ask a question about this ingredient
Salt Ask a question about this ingredient
1/2 tablespoon lemon juice Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 teaspoon coarsely chopped capers Ask a question about this ingredient
1/2 tablespoon chopped flatleaf parsley Ask a question about this ingredient
Trim tops and tails from the radishes. Scrub them well. Slice each radish into 4 wedges (if small) or 6 wedges (if large).
Ask a question about this stepWith a mortar and pestle (or in a mini food processor), mash the anchovy, garlic, and a pinch of salt to a paste. Mix in the lemon juice, then slowly blend in the oil, adding it in a thread-thin stream as you mix. Fold in the capers.
Ask a question about this stepAdd the sauce and parsley to the radishes and fold until well blended. Adjust lemon juice and salt to taste. Serve within 30 minutes.
Ask a question about this stepWe loved this salad. I served it on a bed of radish greens.
Lusty and delicious - great starter course.
Are the anchovies fresh filets or those from the can like a salty pizza topping? An e-mail response would be great.
in the south of France, a friend's housekeeper made a wonderful radish leaf soup..... which she WOULD NOT share.... do you have any ideas? It was delicious....
I would make it like you do watercress soup. Heat 6 cups broth. Add several bunches leaves and let them wilt. Puree in a food processor, then add a little cream!
This is wonderful, but what about adding the best, freshest radish leaves. Sometimes (OK - all the time) a pain to clean, but peppery and good.
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A nice fat bunch of radishes from the Greenmarket, and a few flavorful friends.
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First trimming the little buggers: slice off each end then cut into 4 to 6 wedges.
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Chop some parsley.
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Pull some anchovies from their tin bed.
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Mash the anchovy and a garlic clove with a dash of salt.
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I like to play it fast and loose with my lemon, and just squeeze it right into the measuring spoon.
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After adding the lemon to the anchovy and garlic, I pestle in some oil.
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Give your capers a coarse chop.
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Add them to the sauce. At this point, it looks a little rough around the edges. Bad color. Bad texture. But cut it some slack...
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Because once it's mixed up with the feisty radishes, peace and pleasure reign.
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Mix and swirl!
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Spent ingredients....
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... all in honor of the finished dish.
Sounds yummy -- I just received some beautiful organic Easter Radishes in my CSA box. Since we love anchovies and capers, I think I'l make this as a side for tonight's dinner.