Radishes in Bagna Cauda

Radishes and anchovies are a classic flavor combination, and you’ll find this dish all across Northern Italy. I think it was Jody Williams who brought this to us at il Buco. We’ve had it on the menu since. Traditionally, one dips the radishes in a ramekin of warm bagna cauda, but here we simply drizzle the sauce over the radishes and toss. Either way, the bagna cauda, ennobled by olive oil and roasted garlic, really makes the radishes pop, and vice versa. Here we call for breakfast and easter radishes, but any number of the multitude of varieties of radish create a visual spectacle at the table.

Serves 4

1 teaspoon salted capers

12 anchovy fillets, packed in olive oil

1 garlic clove

1 tablespoon red wine vinegar

½ cup extra virgin olive oil

Zest and juice of 1 lemon, divided

⅛ teaspoon chili flakes (optional)

24 breakfast and easter radishes (approximately one bunch total)

1. Soak the capers in cold water for 30 minutes to desalinate. Drain, dry, and set aside.

2. Grind the anchovies, capers, and garlic together with a mortar and pestle, until they reach a paste-like texture. Put the paste into a bowl. Drizzle in the vinegar and ¼ cup of the olive oil to thin out the paste. Add the lemon zest, lemon juice, and chili flakes and stir to incorporate.

3. Meanwhile, cut the breakfast radishes in half and the easter radishes in quarters. Place the radishes in a bowl of cold water with a few ice cubes to retain crispness.

4. To finish the bagna cauda, heat the remaining ¼ cup olive oil in a cast iron skillet over medium heat until shimmering. Add the bagna cauda paste, constantly stirring until the mixture turns light brown, about 5 minutes.

5. Drain the radishes and place on a platter. Pour the bagna cauda mixture into a separate dish or ramekin and serve next to the radishes for dipping. Alternatively, pour the mixture over the radishes in a bowl and serve.