Radish Salad With Watercress and Vinegar-Cured Anchovies
Updated August 11, 2024
- Total Time
- 40 minutes
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Ingredients
FOR THE ANCHOVIES
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
¼ teaspoon crushed red chili pepper
¾ cup Banyuls vinegar
1 cup extra virgin olive oil
FOR THE SALAD
2 shallots, minced
¼ cup Champagne vinegar
⅛ teaspoon sugar
Sea salt
Freshly ground black pepper
½ 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
Nutritional analysis per serving (6 servings)
8 grams carbs; 18 milligrams cholesterol; 558 calories; 40 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 56 grams fat; 2 grams fiber; 499 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the anchovies in a nonreactive bowl. Sprinkle with the sea salt, pepper, shallot, garlic, mint, basil and red chili pepper. Cover with the Banyuls vinegar and allow to cure for 10 minutes. Turn the anchovy fillets over and continue to cure for an additional 10 minutes.
- Step 2
Drain the vinegar mixture and, in a clean bowl or shallow dish, cover the anchovies with olive oil. Refrigerate until ready to use.
- Step 3
In a small bowl, whisk together the shallots, Champagne vinegar, sugar and a little salt and pepper. Whisk in the olive oil and season to taste.
- Step 4
Lay the sliced watermelon radishes on each of the six plates. In a bowl, toss the watercress, Easter egg and French breakfast radishes and radish leaves in vinaigrette. Season with salt and pepper. Mound the watercress and radish salad in the center of the plate and garnish each plate with 6 anchovy fillets; sprinkle with fresh chives.
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