1 large bunch radishes
1 anchovy fillet
1 small garlic clove, peeled
1/2 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon coarsely chopped capers
1/2 tablespoon chopped flat leaf parsley
Trim tops and tails from the radishes. Scrub them well. Slice each radish into 4 wedges.
With a mortar and pestle mash the anchovy, garlic, and a pinch of salt to a paste. Mix in the lemon juice, then slowly blend in the oil. Fold in the capers.
Add the sauce and parsley to the radishes and fold until well blended. Adjust lemon juice and salt to taste. Serve within 30 minutes.