Whole 30 Chicory Salad with Warm Anchovy Dressing

Total time20 min

Prep time15 min

Cook time5 min

Whole 30 Chicory Salad with Warm Anchovy Dressing

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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
Sister River Foods Parma Vegan Parmesan Original 7 oz Sister River Foods Parma Vegan Parmesan Original 3.5 oz Plant-Based Parmesan Style Cheese Alternative
Panacheeza Dairy Free Parmesan Style Grated Cheese Alternative 8 Oz
Panacheeza Dairy Free Parmesan Style Grated Cheese Alternative, 16 oz
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.

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