Name: Radicchio, Endive, and Anchovy Salad Recipe
Yield: 6
Ingredients: For the Toasted Bread Crumbs:; 1 tablespoon (15ml) extra-virgin olive oil; 3 tablespoons panko-style bread crumbs; Kosher salt; For the Anchovy Vinaigrette:; 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; For the Salad:; 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; For Serving:; 2 ounces (57g) Parmigiano-Reggiano, shaved; Flaky salt, such as Maldon, for garnish

Ingredients

(Servings: 6)

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

Radicchio, Endive, and Anchovy Salad Recipe

Ingredients

For The Toasted Bread Crumbs

For The Anchovy Vinaigrette

For The Salad

For Serving

Steps

Nutrition Facts

Comments

Radicchio, Endive, and Anchovy Salad Recipe

Ingredients

For The Toasted Bread Crumbs

For The Anchovy Vinaigrette

For The Salad

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts