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By Serious Eats
Radicchio, Endive, and Anchovy Salad Recipe
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, 06 Feb 2025 12:14:57 GMT
Nutrition balance score
Good
Glycemic Index
39
Low
Glycemic Load
6
Low
Nutrition per serving
Calories384.6 kcal (19%)
Total Fat33.4 g (48%)
Carbs15.7 g (6%)
Sugars4.1 g (5%)
Protein8.3 g (17%)
Sodium891.5 mg (45%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

15mlextra-virgin olive oil

3 tablespoonspanko-style bread crumbs

kosher salt

1clove garlic
medium

42gshallot
small, sliced

4oil-packed anchovy fillets

15mlfresh lemon juice
from half a lemon

15mlsherry vinegar

5mlDijon mustard

75mlextra-virgin olive oil

115gcelery
peeled and sliced thinly on a bias

225gfennel bulb
small, trimmed, cored, and sliced thinly

225gradicchio
leaves separated, large ones torn into 3-inch pieces, small ones left whole, rinsed and spun dry

225gendive
Belgian, leaves separated and cut crosswise into 1-inch pieces, rinsed and spun dry

0.5 ounceflat-leaf parsley leaves
rinsed and spun dry

kosher salt

30mlfresh lemon juice
from 1 lemon

30mlextra-virgin olive oil

57gParmigiano-Reggiano
shaved

Flaky salt
such as, for garnish
Instructions
View on Serious Eats
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Notes
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Fresh
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