Radish Salad With Watercress and Vinegar-Cured Anchovies Recipe

Name: Radish Salad With Watercress and Vinegar-Cured Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 whole, fresh anchovies, filleted; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 shallot, finely chopped; 1 clove garlic, slivered; 2 sprigs fresh mint, chopped; 2 sprigs fresh basil, chopped; 1/4 teaspoon crushed red chili pepper; 3/4 cup Banyuls vinegar; 1 cup extra virgin olive oil; 2 shallots, minced; 1/4 cup Champagne vinegar; ⅛ teaspoon sugar; Sea salt; Freshly ground black pepper; 1/2 cup extra virgin olive oil; 1 small watermelon radish, peeled and sliced paper-thin into rounds; 1 to 2 bunches watercress, trimmed (about 3 cups); 1 bunch Easter egg radish, quartered; 1 bunch French breakfast radishes, quartered, reserve leaves; 2 tablespoons finely chopped chives

Servings: persons

18 whole, fresh anchovies, filleted
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, slivered
2 sprigs fresh mint, chopped
2 sprigs fresh basil, chopped
1/4 teaspoon crushed red chili pepper
3/4 cup Banyuls vinegar
1 cup extra virgin olive oil
2 shallots, minced
1/4 cup Champagne vinegar
⅛ teaspoon sugar
Sea salt
Freshly ground black pepper
1/2 cup extra virgin olive oil
1 small watermelon radish, peeled and sliced paper-thin into rounds
1 to 2 bunches watercress, trimmed (about 3 cups)
1 bunch Easter egg radish, quartered
1 bunch French breakfast radishes, quartered, reserve leaves
2 tablespoons finely chopped chives

1
Put the anchovies in a nonreactive bowl.
2
Sprinkle with the sea salt, pepper, shallot, garlic, mint, basil and red chili pepper.
3
Cover with the Banyuls vinegar and allow to cure for 10 minutes.
4
Turn the anchovy fillets over and continue to cure for an additional 10 minutes.
5
Drain the vinegar mixture and, in a clean bowl or shallow dish, cover the anchovies with olive oil.
6
Refrigerate until ready to use.
7
In a small bowl, whisk together the shallots, Champagne vinegar, sugar and a little salt and pepper.
8
Whisk in the olive oil and season to taste.
9
Lay the sliced watermelon radishes on each of the six plates.
10
In a bowl, toss the watercress, Easter egg and French breakfast radishes and radish leaves in vinaigrette.
11
Season with salt and pepper.
12
Mound the watercress and radish salad in the center of the plate and garnish each plate with 6 anchovy fillets; sprinkle with fresh chives.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 18 whole, fresh anchovies, filleted, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, 1 shallot, finely chopped, and more.

Yes, Radish Salad With Watercress and Vinegar-Cured Anchovies falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radish Salad With Watercress and Vinegar-Cured Anchovies

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