Radish, Herb & Feta Salad with Lemon Vinaigrette
To prepare dressing: Combine anchovies, garlic, lemon juice, vinegar and honey in a blender; process until almost smooth. With the motor running, drizzle in oil through the feed tube and process until creamy. Season with 1/4 teaspoon salt and pepper to taste.Advertisement
To prepare salad: Combine radishes, sorrel (or arugula), shallot, basil and tarragon in a large mixing bowl. Season with salt and pepper. Gently toss with 1/2 cup of the dressing (reserve the remaining dressing for another use). Transfer to a serving bowl or platter. Top with feta (or goat cheese), lemon zest, horseradish and a sprinkle of Piment d'Espelette, if desired. Serve immediately.
To make ahead: Refrigerate dressing (Step 1) for up to 3 days; bring to room temperature before using.
1/2 vegetable, 1/2 medium-fat meat, 2 fat