Greens with Lemon Garlic Anchovy Dressing, Crispy Capers, and Pickled Radish

This salad delivers serious flavor: zippy anchovy dressing, briny bursts of crispy capers, and tangy pickled radish over a bed of vibrant greens and microgreens. It's anything but background noise.

Why You'll Love Greens with Lemon Garlic Anchovy Dressing, Crispy Capers, and Pickled Radish

It's bold and balanced, with crispy fried capers and a sharp anchovy dressing that holds its own against any main. Dress it right before serving so the greens stay crisp.

Tips and Tricks

• Dress right before serving to keep your greens perky.
• Use a paper towel to blot your pickled radish if it's overly wet-no soggy salads.

Variations

• Add shaved Parmesan or Pecorino for richness.
• Include torn sourdough croutons or toasted seeds for extra crunch.

Substitutions

• Swap anchovy dressing for a garlicky tahini or lemon vinaigrette for a vegetarian twist.
• Can't find microgreens? Sub in finely sliced radicchio, arugula, or herbs like dill and parsley.

Best served with

• Grilled fish, roast chicken, or lamb chops
• A crisp white wine like Sauvignon Blanc
• Warm crusty bread to mop up any dressing

How to Store Leftovers

• Best eaten fresh. If storing, keep components separate-especially dressing and pickled radish.

Common Questions

Greens with Lemon Garlic Anchovy Dressing, Crispy Capers, and Pickled Radish

No ratings yet

This salad delivers serious flavor: zippy anchovy dressing, briny bursts of crispy capers, and tangy pickled radish over a bed of vibrant greens and microgreens. It's anything but background noise.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1

Course: Salad, Side Dish

Cuisine: Californian, Mediterranean

Calories: 175

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 Handful Assorted salad greens large
• 1 Handful BrightFresh Microgreens including Micro Beets
• 2 tablespoon Garlic Lemon Anchovy Dressing see prior post or recipe
• 1 tablespoon Crispy capers
• Pickled radish to garnish (see prior post or recipe)
• Flaky salt to finish

Equipment

• Mixing Bowls
• Tongs or salad servers

Method

 

Assemble the Salad

1. In a bowl or directly on the plate, gently toss or layer assorted greens and microgreens.
2. Drizzle with garlic lemon anchovy dressing just before serving. Toss lightly to coat.
3. Top with crispy capers and pickled radish slices.
4. Finish with a pinch of flaky salt.

Nutrition

Calories: 175kcalCarbohydrates: 3gProtein: 3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 590mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 527IUVitamin C: 12mgCalcium: 33mgIron: 1mg

Notes

Storage: Dress and top the greens just before serving so they stay crisp. Once dressed, this salad wilts quickly and doesn't hold. The anchovy dressing and pickled radish can both be made ahead and kept in the fridge.

Tried this recipe?

Let us know how it was!