Radish and Apple Salad + Rose Water and Anchovy Yoghurt Dressing

I don’t know what’s the weather like in your part of the world, but in London it’s super hot and it feels great. It's finally summer and I hope it’s going to last for a while.

This balmy type of weather calls for barbecues, salads and popsicles, ahh popsicles! It also calls for delicious seasonal foods, swimming pools, sandals and three showers a day, but today let’s discuss salad and radishes.

Yesterday, while I was wandering around the farmers market I descried a beautifully flamboyant neon-pink bouquet of radishes. Somehow I had forgotten about radishes’ existence and their delicious piquant taste. Naturally my first reaction was to fix this situation by making a super tasty salad and celebrate the radish season.

On my way home, I had already decided that, to my salad I would add:

-       tangy granny smith apples

-       honey-y pomegranate seeds

-       sweet and nutty roasted pistachios

For the dressing I wanted something rich and contrasted, then I remembered the anchovy and rosewater yoghurt dressing I made last year.  A bit like the yin and yang, the glamorous and delicate rose water aromas work beautifully with the less-glamourous yet deliciously sharp anchovies’ taste.

This salad is refreshing, sharp, sweet, fruity and delicately perfumed. Basically, perfect for summertime. 


Radish and Apple Salad + Rose Water and Anchovy Yoghurt Dressing


Serves 4

  • 100 gr radishes, finely sliced
  • 2 granny smith apples, finely sliced and cut in 3 cm pieces
  • 100 gr roasted pistachios, ground 
  • 1 pomegranate, deseeded
  • 150 gr washed baby leaf lettuce (or any type of lettuce)

For the dressing

  • 6 tablespoons low fat greek yoghurt
  • 6 anchovies fillets, crushed or finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon rose water
  • black pepper to season

.• Mix the dressing ingredients together until smooth. I don’t recommend adding salt because the anchovies should be salty enough but feel free to do so after tasting the dressing.

• When ready to serve, toss the lettuce in the dressing and pile onto each plate. Top the lettuce with the radishes slices, apple pieces, pomegranate seeds and pistachios.


• You can use a pestle and a mortar to crush the anchovies fillets or you can crush them with the back of a fork.

.• Check the best way to deseed a pomegranate here.