Radish and Escarole Salad with Anchovy Vinaigrette
October 20, 2026 · Recipe by Food52
Bitter escarole ribbons and crunchy radish matchsticks tossed in a briny anchovy vinaigrette—a fast side for meat or fish.
The anchovies melt into the vinaigrette rather than sitting on the plate—you get brine and richness, not whole fillets. Dress just before serving so the radishes stay crunchy.
CSA tips: Frisée, chicory, or the inner leaves of a sturdy lettuce can stand in if you don’t have escarole. A mandoline makes the radish matchsticks easy; thin half-moons work too. Oil-packed anchovies mash more easily than salt-packed. Leftover dressing is good on roasted vegetables or a tuna sandwich.
Adapted from Merrill Stubbs at Food52.
Radish and Escarole Salad with Anchovy Vinaigrette
Julienned radishes and escarole ribbons with an emulsified anchovy, red wine vinegar, and olive oil dressing. Recipe by Merrill Stubbs at Food52.
Ingredients
- 3 anchovy fillets
- 1½ tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 5 tablespoons olive oil
- 1 small bunch radishes (about 1 cup julienned)
- ½ large head escarole (about 5 cups ribbons)
Method
- Chop the anchovies finely and put them in a medium bowl. Add the vinegar, a good pinch of salt, and several grinds of pepper, and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify. Set aside.
- Scrub the radishes, trim the tops and tails, and slice into thin matchsticks. Put them in a large salad bowl.
- Clean and dry the escarole and slice it into ½-inch ribbons. Add to the bowl.
- Toss about two-thirds of the dressing with the salad, taste, and add more if you like. Serve immediately.
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