Anchovies were a bit of a hurdle for me, and you still won't catch me adding them whole to my pizza, but I've learned to appreciate the briny richness they lend to salad dressings, dips and even stews. I have especially come to enjoy the combination of escarole (part of the bitter greens family, which also took me a while to love) and anchovy. Recently, I discovered that radishes and anchovies are also a great pair, so I decided to combine all three in one salad. You can whip this up in a matter of minutes, and it's a nice, crunchy accompaniment to meat or fish. Or, you can serve it as a simple first course.

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