Radish Salad Recipe From Gold Restaurant Notting Hill Dinner Party Menu | olivemagazine

Ingredients

• 200g radishes ½ wedged, ½ sliced
• 1 tbsp lilliput or baby capers
• 1 small head radicchio torn into pieces
• 1 small head frisée cut into bite-sized pieces
• 1 white chicory halved and root removed
• 1 red chicory halved and root removed
• 60g (optional) dandelion leaves
• a handful rocket
• 1 small clove garlic
• 30g (7-8 fillets) anchovy fillets finely chopped
• 1 tbsp red wine vinegar
• 3 tbsp olive oil