Radicchio, Endive, and Anchovy Salad Recipe
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This Radicchio, Endive, and Anchovy Salad is a refreshing and savory dish. With crunchy toasted bread crumbs, a zesty anchovy vinaigrette, and a mix of radicchio, endive, and other fresh ingredients, this salad is guaranteed to be the star of any meal. Garnish with Parmigiano-Reggiano and flaky salt for a finishing touch.
Recipe Options
Ingredients
Servings:
6
Scale:
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For The Toasted Bread Crumbs
For The Anchovy Vinaigrette
For The Salad
For Serving
Steps
1
For the Bread Crumbs: Heat oil in a small nonstick skillet over medium heat. Add bread crumbs and toast, stirring frequently, until golden brown, about 3 minutes. Transfer to a paper towel–lined plate and season with salt.
2
For the Anchovy Vinaigrette: Combine ingredients in the cup of an immersion blender or canister of a blender and blend until a smooth emulsion is formed. Set aside.
3
To Assemble the Salad: Combine celery, fennel, and anchovy vinaigrette in a serving bowl. (If using multiple plates, divide celery, fennel, and anchovy vinaigrette evenly among bowls/plates. If you like, you can spoon the vinaigrette into the serving vessel to create a line of dressing around the rim, but this is entirely optional.) Toss vegetables until they are thoroughly coated in vinaigrette—they will appear overdressed.
4
In a large mixing bowl, combine radicchio, Belgian endive, and parsley. Season with salt, tossing to ensure even distribution. Add lemon juice and olive oil incrementally, tossing until vegetables are well-dressed but not dripping (you may not need all the lemon juice and oil).
5
Distribute dressed radicchio, Belgian endive, and parsley salad in even layer over dressed celery and fennel. Sprinkle layer with flaky salt, toasted bread crumbs, and cheese. Repeat the process, creating another even layer of dressed radicchio, Belgian endive, and parsley salad, topped with coarse salt, toasted bread crumbs, and cheese. Serve immediately.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories304kcal
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Fat31g
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Saturated Fat6g
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Carbohydrates6g
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Fiber2g
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Sugar1g
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Protein4g
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Cholesterol9mg
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Sodium203mg
Percent Daily Values are based on a 2,000 calorie diet.