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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
Course: Salad, Side Dish
Cuisine: Californian, Mediterranean
Ingredients Equipment Method

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.

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