Radish and escarole salad with anchovy vinaigrette

Indulge in the harmonious blend of fresh radish and escarole, perfectly complimented by a flavorful anchovy vinaigrette. Taste the savory goodness!

Ingredients:

• 3 anchovies
• 1 1/2 tablespoons red wine vinegar
• Salt and freshly ground pepper
• 5 tablespoons olive oil
• Small bunch radishes
• 1/2 large head escarole

Instructions:

1. For the vinaigrette preparation, finely chop the anchovies and place them in a medium-sized bowl. Combine with vinegar, a pinch of salt, and some pepper grinds. Blend the ingredients together by whisking. Gradually pour in the olive oil while whisking continuously to create a well-combined dressing. Keep the vinaigrette aside.
2. Clean the radishes by scrubbing them under a stream of water and removing the tops and tails. Proceed to cut them into thin matchstick slices (you should end up with approximately 1 cup of julienned radish). Transfer them into a spacious salad bowl.
3. Ensure the escarole is washed and thoroughly dried, then slice it into 1/2-inch wide ribbons (aim for roughly 5 cups). Add the sliced escarole into the salad bowl.
4. Mix around two-thirds of the prepared dressing with the salad, taste, and add more according to your preference. Serve the salad promptly.

Summary:

• Calories: 647 kcal
• Fat: 69 g
• Protein: 4 g
• Carbs: 5 g
• Potassium: 363 mg
• Magnesium: 23 mg