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1
Make the salsa verde: Pound the herbs to a paste using a mortar and pestle or finely chop and smash with the back of your chef's knife. Transfer the herbs to a small bowl. Next, crush the capers, garlic, and anchovy (smashing them together until they're cohesive but not a paste) then add them to the herbs. Stir in the olive oil and chopped almonds and season to taste with lemon juice, salt and pepper.
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2
Prep the radishes: Remove stems and leaves from radishes and scrub well. Cut off the tails, then cut lengthwise into small wedges of roughly equal size.
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3
To roast the radishes, toss them with 1 tablespoon of olive oil, season with salt and pepper, and arrange in a single layer in a roasting pan. Roast at 400 degrees F for about 15 to 18 minutes, or until the radishes are soft and cooked through. (Alternatively, you can cook the radishes stovetop with good results if you don't want to turn on the oven. Place a large oven-proof skillet over medium-high heat until hot, then add 1 tablespoon of olive oil. Add radishes in a single layer, season with salt and pepper, and cook until they're colored on one side without moving them, about 3 to 5 minutes. Shake the pan and continue cooking until they're soft and colored on all sides, another 3 minutes or so.)
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4
Preheat your broiler to medium-high. Once you've cooked the radishes (either in the oven or stovetop), place the pan under the broiler for a few minutes, until the radishes get slightly charred in spots. Watch them carefully and often so they don't burn.
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5
To serve as a side, pile the radishes on a serving platter, then generously spoon the almond salsa verde over the top. To serve crostini-style, spread a layer of almond salsa verde over your toasted bread, top with radishes, then spoon more almond salsa verde on top.
