Charred & Pickled Radish, Anchovy Butter, Watercress
Will Bowman
tags:watercress, radish, anchovy butter
Serves
2 - 3Preparation
20 minsCook
10 minsIngredients
1⁄2 cup sherry vinegar | |
1 tablespoon sugar | |
1 tablespoon toasted fennel seeds | |
12 radishes | |
3 tinned anchovy fillets | |
1⁄2 cup butter | |
ciabatta | |
1 lemon | |
watercress |
Love radishes, love pickles, love butter, love anchovies, love watercress. Squeeze it all onto a piece of grilled bread – I’d make extra butter to drizzle all over it – and have a cool beverage nearby to cleanse your salt- and umami-lined mouth.
Instructions
1. | Mix the vinegar, sugar and toasted fennel seeds. |
2. | Finely slice 2-3 of the radishes and add to the vinegar and sugar mix. |
3. | It’s best to do this on the day of making the salad, so the pickled radishes retain their crunch. |
4. | Chop the anchovy fillets and combine with the butter in a small pot, slowly heating while stirring. |
5. | Slice the remaining radishes in half and place over burning coals, until coloured and softened slightly. |
6. | Do the same with the ciabatta and halved lemon. |
7. | Bring the charred and pickled radishes and watercress together and dress with the warm anchovy butter. |
8. | Serve with charred ciabatta and a squeeze of the blackened lemon. |
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