Colorful Chicory Salad With Anchovy Dressing
The Italian chicory called radicchio comes in many guises. The round-headed radicchio di Chioggia is the most commonly known here, but the others, like the elongated Treviso and the curly fingered Tardivo are increasingly available. They sport shades of red, from burgundy to crimson to oxblood. The chicory family is a large one, though, and other members come in other colors, such as the fetchingly speckled yellow-cast Castelfranco; pale green broad-leafed escarole; curly endive or pointy-leaved Belgian endives, which are ivory or pink. All feature a pleasantly bittersweet flavor and require a somewhat assertive vinaigrette. Use only one type of chicory if you wish, but a colorful mixture of many kinds is a sight to behold.
- Total:
- Serves: 4 persons
Ingredients
- 1pound mixed chicory leaves, such as radicchio, Castelfranco or Belgian endives, trimmed and washed
- 2garlic cloves, grated
- 4anchovy fillets, chopped
- 1tablespoon Dijon mustard
- 1tablespoon red wine vinegar
- 2tablespoons lemon juice
- Kosher salt and black pepper
- 4tablespoons extra-virgin olive oil
- Croutons, for garnish
- Grated pecorino or Parmesan, for garnish
Instructions
Step 1
Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.Step 2
Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.Step 3
Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.