Radish and Feta Salad With Anchovy Vinaigrette

  • Difficulty: Basic
  • 10 minutes
  • 2 servings

Only good things can happen when mixing tarragon and basil flavors together with the arugula, lemon, and feta piquant trio in a salad. Thinly sliced radish and shallot give it a pleasant, slightly crunchy texture. A sweet, slightly hot, and sour dressing, with honey and champagne vinegar, upgrade this salad, especially by means of umami-tasting anchovies.

Ingredients Needed for Radish and Feta Salad With Anchovy Vinaigrette

For the dressing:

5 ounces of anchovies
2 garlic cloves
1 tablespoon lemon juice
2 teaspoons of champagne vinegar
1 tablespoon honey
⅓ cup olive oil
1 teaspoon peppercorns

For the salad:

2 cups of arugula
2 ounces of radishes, thinly sliced
2 teaspoons of tarragon, chopped
1 shallot, thinly sliced
2 teaspoons of fresh basil
1 teaspoon lemon zest
1 ounce feta, crumbled

How to Cook Radish and Feta Salad With Anchovy Vinaigrette

  1. For the dressing:

    Add the anchovies, garlic, lemon juice, champagne vinegar, honey, olive oil, and peppercorns to the mixer bowl.

  2. Season with salt and mix until smooth. Set aside.
  3. For the salad:

    Layer the arugula on a flat plate. Add the radish slices, tarragon, shallot slices, basil, and lemon zest.

  4. Season with salt and pepper, top with the crumbled feta, dress the salad with the vinaigrette.

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