Radicchio Salad With Anchovy Vinaigrette
Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use — the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few — they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.
- Total:
- Serves: 4 persons
Ingredients
- 2anchovies in oil, drained
- 2tablespoons white wine vinegar or Champagne vinegar
- 6tablespoons fragrant extra-virgin olive oil
- 1tablespoon capers in brine or vinegar, drained (do not use salt-packed)
- Ground black pepper
- ⅓cup finely chopped red onion
- 1ripe but firm chilled avocado, peeled and diced (optional)
- 12to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers
Instructions
Step 1
Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.Step 2
Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.