Radish Salad With Watercress and Vinegar-Cured Anchovies

Name: Radish Salad With Watercress and Vinegar-Cured Anchovies
Total time: 40 min
Yield: Serves 6
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; 1/8 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

Recipe from Primo restaurant

Adapted by Amanda Hesser

Updated Aug. 12, 2024

Total Time: 40 minutes
Rating: 4(6)
Comments: Read comments

Featured in: To Market

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 6

For the Anchovies

18whole, fresh anchovies, filleted
1teaspoon sea salt
1teaspoon freshly ground black pepper
1shallot, finely chopped
1clove garlic, slivered
2sprigs fresh mint, chopped
2sprigs fresh basil, chopped
¼teaspoon crushed red chili pepper
¾cup Banyuls vinegar
1cup extra virgin olive oil

For the Salad

2shallots, minced
¼cup Champagne vinegar
⅛teaspoon sugar
Sea salt
Freshly ground black pepper
½cup extra virgin olive oil
1small watermelon radish, peeled and sliced paper-thin into rounds
1 to 2bunches watercress, trimmed (about 3 cups)
1bunch Easter egg radish, quartered
1bunch French breakfast radishes, quartered, reserve leaves
2tablespoons finely chopped chives

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.