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

1. 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.

2. 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.

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