Endive Salad With Egg and Anchovy
For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal — or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.
- Serves: 6 persons
- 2garlic cloves
- 10to 12 anchovy fillets, rinsed and blotted
- 2tablespoons lemon juice, plus more to taste
- ½teaspoon lemon zest
- 2tablespoons Dijon mustard
- Salt and pepper
- ½cup extra-virgin olive oil
- 6to 8 large Belgian endives
- A few handfuls of radicchio leaves or other brightly colored chicories (optional)
- 6to 8 large medium-boiled eggs, cooled and peeled
Step 1Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
Step 2Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
Step 3Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
Step 4Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
Step 5Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.