Chicory Salad with Lemon-Anchovy Dressing
Radicchio and Belgian endive with a measured anchovy, lemon, Dijon and olive-oil dressing. Four side portions; preparation time is approximate.
Ingredients
- 1 small head radicchio about 6 oz trimmed; cored and thinly sliced
- 2 heads Belgian endive about 8 oz total; separated and trimmed
- 1/4 cup roughly chopped flat-leaf parsley
- 4 fillets oil-packed anchovies drained
- 1 small clove garlic finely grated
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 4 tbsp extra-virgin olive oil
- 1/4 tsp freshly ground black pepper
Instructions
- Wash and thoroughly dry the radicchio, endive, and parsley. Trim and cut as listed.
- Mash the drained anchovies and grated garlic to a paste.
- Whisk in lemon juice and Dijon mustard, then slowly whisk in olive oil and black pepper. Taste on a leaf before considering salt.
- Place the chicories and parsley in a broad bowl and toss gently with about three-quarters of the dressing.
- Add more of the measured dressing as needed and serve promptly as four side portions.
Notes
Contains fish and possibly mustard; check actual labels for other allergens. Hold leaves and dressing separately under refrigeration until serving. Follow the opened anchovy product's storage instructions and refrigerate perishables promptly.