Barbie is a Brooklyn-based graphic designer who is obsessed with anything food related. She originally started her blog, Wishful Chef, to connect to other food lovers and to showcase the dishes she would serve on her menu if she were a c...
If you haven't cooked with anchovies before, let this be your first time! I grew up eating dried anchovies in appetizers and side dishes and they don't taste fishy like most people think.
I love using anchovies in dressings because they bring out a wonderful flavor in fresh vegetables. Here's a basic salad that's incredibly refreshing and rustic with beautiful red radishes and bright green parsley.
A great alternative to traditional salads
I like to buy jarred anchovies packed in olive oil and incorporate some of the oil into the dressing for added flavor. Pair these peppery radishes with a hearty pasta dish and a glass of wine.
Radish & parsley salad recipe with lemon anchovy dressing
1 bunch radishes, cleaned and quartered
1/4 cup parsley, roughly chopped
3 anchovy fillets
1/4 cup olive oil
1/2 lemon juiced
1 garlic clove, chopped
Salt and pepper, to taste
Parmesan cheese, grated or shaved for topping
In a bowl, combine radishes and parsley. Set aside.
Add anchovies, lemon juice and garlic into a food processor or blender and start to puree. With the motor running, slowly drizzle olive oil; then season with salt and pepper.
Pour anchovy dressing into bowl with radishes and parsley. Mix well and top with Parmesan cheese.