RADISH SALAD WITH WATERCRESS AND VINEGAR-CURED ANCHOVIES

Radish Salad With Watercress and Vinegar-Cured Anchovies image

Provided by Amanda Hesser

Categories lunch, weekday, salads and dressings

Time 40m

Yield Serves 6

Number Of Ingredients 21

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

Steps:

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.
Drain the vinegar mixture and, in a clean bowl or shallow dish, cover the anchovies with olive oil. Refrigerate until ready to use.
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.
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.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 46 grams, Carbohydrate 8 grams, Fat 56 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 499 milligrams, Sugar 3 grams