Radicchio, Endive, and Anchovy Salad Recipe

Name: Radicchio, Endive, and Anchovy Salad Recipe
Cook time: 10 min
Total time: 10 min
Cuisine: European, Mediterranean
Ingredients: 1 tablespoon (15ml) extra-virgin olive oil; 3 tablespoons panko-style bread crumbs; Kosher salt; 1 medium clove garlic; 1 small shallot ( about 1 1/2 ounces, 42g), sliced; 4 oil-packed anchovy fillets (see note); 1 tablespoon (15ml) fresh lemon juice, from half a lemon; 1 tablespoon (15ml) sherry vinegar; 1 teaspoon (5ml) Dijon mustard; 5 tablespoons (75ml) extra-virgin olive oil; 1 stalk celery (about 4 ounces, 115g), peeled and sliced thinly on a bias; 1 small fennel bulb (about 8 ounces, 225g), trimmed, cored, and sliced thinly; 1 head radicchio (about 8 oz, 225g), leaves separated, large ones torn into 3-inch pieces, small ones left whole, rinsed and spun dry; 2 Belgian endive (about 8 ounces, 225g), leaves separated and cut crosswise into 1-inch pieces, rinsed and spun dry; Handful of flat-leaf parsley leaves (about 1/2 ounce, 14g), rinsed and spun dry; Kosher salt; 2 tablespoons (30ml) fresh lemon juice, from 1 lemon; 2 tablespoons (30ml) extra-virgin olive oil; 2 ounces (57g) Parmigiano-Reggiano, shaved; Flaky salt, such as Maldon, for garnish

Instructions

Cook:10min

Bitter greens like radicchio, Belgian endive, and parsley take on a surprising sweetness when paired with fennel and celery dressed in an aggressively savory anchovy vinaigrette.

Updated at: Thu, 21 Nov 2024 09:26:01 GMT