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
- 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.