By Emily Connor, Photography by Jennifer Chase
Nothing quite screams “spring” to me like the first radishes that hit the farm stands. Here I’ve thinly sliced and marinated radishes in a spunky lemon-anchovy vinaigrette, tossed them with peppery watercress and served them up with creamy, glorious burrata. It’s a low effort, high impact salad that can easily go from light lunch to appetizer (especially with crostini) to a first course for dinner.
First-of-Spring Radish Salad with Burrata
8 to 10 medium-sized radishes (about ½ pound), thinly sliced
2 tablespoons fresh mint, finely chopped
A few big handfuls of watercress, arugula or radish greens (if they’re tender), about 1 to 2 cups
8 ounces burrata, at room temperature
Sea salt and freshly ground black pepper, to taste
Crostini for serving (optional)
3 flat-fillet anchovies
1 tablespoon minced shallot
1 teaspoon capers, coarsely chopped
Finely grated zest plus 2 tablespoons juice from 1 lemon
Kosher salt, to taste
3 tablespoons extra-virgin olive oil
Make the lemon-anchovy vinaigrette. Mince and smash the anchovies into a paste with the side of your knife. In a small bowl or jar with a tight-fitting lid, combine the anchovies, shallots, capers, lemon zest and juice, and a few pinches of salt. Let macerate for 5 minutes, then add the olive oil, shaking to emulsify. Taste and adjust the acid and seasoning.
In a small bowl, combine radishes and mint. Add all of the vinaigrette, tossing to fully coat the radishes. Let marinate for at least 10 minutes (or up to 30 minutes) in the refrigerator.
To assemble the salad, strain the radishes with a slotted spoon (or with your hands) to remove as much vinaigrette as possible, and pile them on 1 side of a serving platter. Toss with the watercress; there should be enough vinaigrette clinging to the radishes to dress the greens. Add the burrata next to the salad. Season to taste with salt and pepper, and drizzle a little olive oil over the top. Serve immediately, with crostini on the side (if using).