Radish & Escarole Salad
This crunchy side is enhanced by a rich, briny vinaigrette comprised of salty anchovies.
1½ tablespoon red wine vinegar
5 tablespoons olive oil
1 bunch radishes
½ large head escarole
Sea salt and fresh ground pepper
1. To make the vinaigrette, chop the anchovies finely and put them in a medium bowl. Add the vinegar, a good pinch of salt and several grinds of pepper and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing. Set aside.
2. Scrub the radishes under running water and trim off the tops and tails. Slice them into thin matchsticks (you should have about 1 cup julienned radish). Put in a large salad bowl.
3. Clean and dry the escarole and slice it into 1/2-inch ribbons (you should have about 5 cups). Add to the salad bowl.
4. Toss about two-thirds of the dressing with the salad, taste and add more if you like. Serve immediately.