Some people may get a little squeamish when they hear the word “anchovy”, but for me it’s quite the opposite. I grew up eating these tiny little fish in dried form as a side dish or appetizer. There are many uses for anchovies, but today I decided to mix them into my salad dressing. I used anchovy fillets packed in olive oil. Like most oily fish, they are full of omega-3 fatty acids and are generally low in pollutants like mercury compared to larger fish.
This salad is refreshing and comforting at the same time. I love the mix of colors and using radishes as the main salad ingredient is a nice change of pace. Just quarter your radishes into nice bite size pieces, then chop up some parsley and mix in the dressing. It’s that simple! Enjoy with crusty bread and a glass of beer.
Radish Salad Recipe
1 bunch radishes, de-stemmed and quartered
1/4 cup roughly chopped parsley
shaved or grated parmesan cheese for topping
Anchovy Dressing Recipe
3 anchovy fillets
1/4 cup olive oil
1/2 – 1 lemon, juiced
1 clove garlic, chopped
salt & pepper, to taste
In a medium-sized bowl, combine quartered radishes and chopped parsley and set aside.
Mix anchovies, lemon juice, and garlic in a food processor or blender and start to puree. With the motor running, slowly drizzle olive oil into the mixture. Season with salt and pepper. Pour dressing in bowl with radishes and parsley, mix well. To serve, top with shaved or grated parmesan.
Tip: Instead of a blender you can use a mortar and pestle to grind the anchovies and garlic to a paste. In a separate bowl, mix paste with lemon juice, followed by slowly whisking in olive oil until emulsified.
Total Time: 15-20 minutes
Yield: 4 servings
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