Radicchio, Endive, and Anchovy Salad Recipe
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Category
Winter
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Cusine
American
What do you need?
How to make?
Ingredients
For the Toasted Bread Crumbs:
1 tablespoon extra-virgin olive oil
3 tablespoons panko-style bread crumbs
Kosher salt
For the Anchovy Vinaigrette:
1 medium clove garlic
1 small shallot , sliced
4 oil-packed anchovy fillets
1 tablespoon fresh lemon juice, from half a lemon
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
For the Salad:
1 stalk celery , peeled and sliced thinly on a bias
1 small fennel bulb , trimmed, cored, and sliced thinly
1 head radicchio , leaves separated, large ones torn into 3-inch pieces, small ones left whole, rinsed and spun dry
2 Belgian endive , leaves separated and cut crosswise into 1-inch pieces, rinsed and spun dry
Handful of flat-leaf parsley leaves , rinsed and spun dry
2 tablespoons fresh lemon juice, from 1 lemon
2 tablespoons extra-virgin olive oil
For Serving:
2 ounces Parmigiano-Reggiano, shaved
Flaky salt, such as Maldon, for garnish
Directions
Heat oil in small nonstick skillet over medium heat. Add bread crumbs and toast, stirring frequently, until golden brown, about 3 minutes. Transfer to paper towel–lined plate and season with salt.
Combine ingredients in cup of immersion blender or canister of a blender and blend until a smooth emulsion is formed. Set aside.
Combine celery, fennel, and anchovy vinaigrette in serving bowl. Toss vegetables until they are thoroughly coated in vinaigrette—they will appear overdressed. 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 . 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.
