Radish Salad With Anchovy Sauce

1. 1

   Trim tops and tails from the radishes. Scrub them well. Slice each radish into 4 wedges (if small) or 6 wedges (if large).

2. 2

   With 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.

3. 3

   Add the sauce and parsley to the radishes and fold until well blended. Adjust lemon juice and salt to taste. Serve within 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.