You can put this out on the table during a barbecue to keep palates refreshed (or buy you time while cooking). You can enjoy it as a snack throughout the day. You can put it anywhere. This salad-slash-antipasto pairs well with everything, especially when the sun is shining.
Note: Radishes come in many shapes and sizes and different generosities of bundling, but in most cases one large bunch of radishes will feed 4 people.
Ingredients
- 1 to 2 bunches radishes
- 2 anchovy fillets, minced
- 1½ teaspoons minced capers
- 1 plump clove garlic, minced
- 6 tablespoons finely chopped flat-leaf parsley
- 6 tablespoons Frankies 457 Extra-Virgin, plus more for drizzling
- Grated zest of ¼ lemon (use a Microplane)
- A couple of large pinches coarse sea salt
- Freshly ground white pepper (8 to 10 turns)
- 12 to 16 very thin slices ricotta salata (no more than ¼ pound)
Step by step
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Trim off the radish greens and scrub the radishes well. Cut them in half through the root, then lay them cut side down on the cutting board and cut them into wedges, 4 to 6 wedges per half radish. Put the radishes in a large salad bowl.
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Combine the anchovies, capers, garlic, and parsley in a small mixing bowl. Add the olive oil and stir to combine, then add the lemon zest and stir again.
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Add the dressing to the radishes and toss well. Hit them with coarse salt and white pepper and toss again. Portion the salad among serving bowls or heap it up high on a platter. Drizzle with olive oil (the more, as always, the merrier), and neatly arrange the thinly sliced ricotta salata over the top.