Radish confetti with salsa verde

INGREDIENTS

• 2 bunches radishes (about 400g, with a few leaves if you have them)
• 2 anchovies in oil, drained
• large handful parsley
• small handful mint leaves
• 1 tbsp capers
• 3 tbsp good-quality olive oil , plus extra for drizzling
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar