Categories: Salad
Ingredients
- Dressing:
- 4 oil-packed anchovy fillets
- 1 medium garlic clove, minced
- 1/3 cup lemon juice
- 2 tbsp. champagne vinegar
- 1 tbsp. raw honey
- 1/2 cup olive oil
- 1/4 tsp sea salt
- Black pepper to taste
- Salad:
- 1 lb. radishes, trimmed and very thinly sliced
- 2 cups baby arugula
- 1 small shallot, very thinly sliced, rings separated
- 1/2 cup fresh basil, torn into small pieces
- 1/2 cup fresh tarragon, torn into small pieces
- 1/4 tsp sea salt
- Black pepper to taste
- 1/2 cup crumbled feta
- 4 tsp lemon zest
- 1 tbsp. finely grated fresh horseradish
- Piment d'Espelette for garnish
Directions
-
To prepare dressing: Combine anchovies, garlic, lemon juice, vinegar and honey in a blender; process until almost smooth. With the motor running, drizzle in oil through the feed tube and process until creamy. Season with salt and pepper.
-
To prepare salad: Combine radishes, arugula, shallow, basil and tarragon in a large mixing bowl. Season with salt and pepper. Gently toss with 1/2 cup of the dressing. Transfer to a serving bowl or platter. Top with feta, lemon zest, horseradish and a sprinkle of Pimet d’Espelette. Serve immediately.