Pork Free Chicory Salad with Warm Anchovy Dressing

Total time20 min

Prep time15 min

Cook time5 min

Pork Free Chicory Salad with Warm Anchovy Dressing

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Violife 100% Dairy Free Just Like Parmesan Cheese Alternative Sister River Foods Parma Vegan Parmesan Original 7 oz Simple Truth™ Plant-Based Non-Dairy Parmesan Style Cheez Good Planet Foods Plant-Based Cheese Parmesan Shreds, Gluten Free Violife 100% Vegan Just Like Shaved Parmesan Cheese Alternative
See all
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!