That ended this week, when I found the radish salad of my dreams. There is no lettuce to temper the radish's peppery bite. Instead, it ups the ante with garlic, capers, and anchovy.
The coolness of the radishes and the intense garlicky-ness of the dressing would be a wonderful counterpoint to a grilled steak. Technically, the recipe serves 4, though to be honest. I ate the entire salad for dinner by itself. Eat with garlic-loving friends, or brush your teeth afterwards. This is a salad to frighten vampires.
|Only one clove - but it packs a punch|
Radish Salad with Anchovy Dressing
large bunch of radishes
1 teaspoon of capers
1 clove garlic
1 tablespoon of olive oil
1 tablespoon of lemon juice
1 anchovy fillet (the kind that come packed in oil)
1 tablespoon parsley
salt to taste
Wash and trim radishes. Dry and cut into quarters.
Blend/crush the rest of the ingredients together in a mortar or in a small grinder until it forms a rough paste. Salt to taste, anchovies and capers are salty on their own, so be cautious.
Put dressing on radishes and serve.