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Radish & parsley salad with lemon anchovy dressing recipe

Barb Brillantes

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.

Radish & parsley salad with lemon anchovy dressing recipe

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

Serves 4-6


  • 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


  1. In a bowl, combine radishes and parsley. Set aside.
  2. 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.
  3. Pour anchovy dressing into bowl with radishes and parsley. Mix well and top with Parmesan cheese.

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