Brazil Nut Free Chicory Salad with Warm Anchovy Dressing
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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
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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