Anti Inflammatory Chicory Salad with Warm Anchovy Dressing
Bitter greens rarely get the spotlight they deserve, but this chicory salad is genuinely hard to resist once a warm, anchovy-laced dressing hits the bowl. Radicchio, Belgian endive, and frisée bring a pleasantly bold bitterness that softens just slightly when the hot dressing makes contact — it's that perfect in-between of wilted and crisp. Anchovies dissolved into good extra-virgin olive oil create a deeply savory base that's rich in omega-3s, while fresh lemon juice and Dijon keep everything bright and balanced. Dry-roasted walnuts add crunch and their own anti-inflammatory credentials, and shaved Parmesan pulls the whole thing together with a salty, nutty finish. Every ingredient here is doing real work — nothing processed, nothing inflammatory, just whole foods with serious flavor. This comes together in about the time it takes to heat a small skillet, and it serves four as a starter or a light lunch alongside something simple. It's the kind of salad that makes you feel like you're eating well and eating beautifully at the same time.
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Learn more →Ingredients
4 servings
For the salad
- 1 large head radicchio, leaves torn into bite-sized pieces
- 1 head belgian endive, sliced crosswise into 1-inch pieces
- 2 cups frisée, torn into small clusters
- ½ cup walnut halves, dry-roasted
- 1 oz parmesan, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For the dressing
- 4 oil-packed anchovy fillets, finely chopped
- 1 small garlic clove, minced
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp black pepper, freshly ground
- salt, to taste
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Combine the torn radicchio, endive, and frisée in a large salad bowl. Scatter the dry-roasted walnut halves over the top and set aside.
- 2
Heat the extra-virgin olive oil in a small skillet over medium-low heat until it shimmers. Add the chopped anchovies and minced garlic and cook, stirring constantly, until the anchovies dissolve into the oil and the garlic is fragrant and just softened, about 2 minutes — watch closely so the garlic does not brown.
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