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–+ servings
A vibrant salad with mixed greens, thinly sliced radishes, microgreens, and capers, topped with a creamy yellow dressing.

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

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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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Salad, Side Dish
Cuisine: Californian, Mediterranean
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

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