Colorful Chicory Salad With Anchovy Dressing
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound mixed chicory leaves, such as radicchio, Castelfranco or Belgian endives, trimmed and washed
- 2garlic cloves, grated
- 4anchovy fillets, chopped
- 1tablespoon Dijon mustard
- 1tablespoon red wine vinegar
- 2tablespoons lemon juice
- Kosher salt and black pepper
- 4tablespoons extra-virgin olive oil
- Croutons, for garnish
- Grated pecorino or Parmesan, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
155 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 2 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
- Step 2
Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add ½ teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
- Step 3
Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.
Tip
- For a cooked version of this salad, grill or broil radicchio wedges and Belgian endives split lengthwise. Arrange on a plate and spoon dressing over them. Serve warm or at room temperature. The dressing can be made several hours in advance and may be refrigerated up to 2 days.
Private Notes
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Cooking Notes
John McCutchen
Add toasted pecans, sliced pear and ricotta salata
stuart itter
You know. Pretty exciting recipe. Hesitant at first, especially about the classic lemon, vinegar and mustard dressing, but it turned out well. Whole thing, a nice change.
Alice
This salad was delicious! I added some rocket leaves and for the croutons used wholemeal pita bread with sesame and nigella seed I had, needing to be used. Will definitely make again (and again)!
Bri
This dressing was awesome! We might need to make this our go-to. Our only substitution was rice vinegar in place of the red wine vinegar (since that’s what we had on hand) and we just put it on a “fridge clean-out” salad (I think the onions were a welcome addition). This dressing is a keeper.
mkd.shields
I love this salad. So does everyone I make it for. I’m making it for about the fifth time tonight! It works great with other mixed greens and lettuces as well. A real keeper!
Claudia from SF
Amazing! I made this twice, the fist time exactly as described. The second time I added an egg yolk and put in the blender, effectively caesarizing it. The second version stood out as better for my foodie fam, although both were liked very much.
Susan _ _
Less garlic. Try half.
meinmunich
I had this new breed of vegetable that looked between radicchio and Romain. Amazed, bought one from the farmers market and used this dressing which was just delicious. Unlike the others, I used extra garlics and anchovies. Oh how miss the days when everyone wore masks.
Laurel W
I love chicory, which requires an assertive dressing to stand up to the bitterness and hearty texture. This one is perfect (though like some other commenters I did cut back on the garlic) and going into the regular rotation. I often make crostini with leftover baguettes (brush thinnish slices on both sides with olive oil, bake 375 till crisp and golden) and usually have some on hand — crumbled, they make a great sub for croutons.
65th St Fan
Very tasty using chicory and radicchio from my late fall garden. Will definitely make again. The dressing would be good on any bitter hardy greens.
Chloe
4 lemons = 10 tablespoons of lemon juice
Susan Cantrell
Calorie Count (Dressing) 9: garlic 2 cloves 32: anchovies 4 fillets 12: Dijon 1 TBSP 3: vinegar red wine 1 TBSP 8: lemon 2 TBSP total: 64 16 / serving
Antonio
Great recipe! For those interested in growing chicoria and making a chicory pizza see the video:
Chicoria: From the Garden to the Table
https://www.youtube.com/watch?v=KuSyqSy8tRg
Antonio
Great recipe! For those interested in growing chicoria and making a chicory pizza see the video:
Chicoria: From the Garden to the Table
https://www.youtube.com/watch?v=KuSyqSy8tRg
Elaine
This is an excellent salad. I used radicchio and Belgium endive then added a sliced scallion, parsley leave, a few grape tomatoes and oil cured olives. The dressing is fantastic.
dimmerswitch
If you can find salt packed anchovies, all the better! (They'll need to be soak, rinsed and drained first.) A simple and simply splendid salad. I cut back on the anchovies by half, personal preference since I prefer the little guys to offer a soft kiss and not a big smooch in dressings. I imagine you could eliminate them all together and this would still be great. Maybe sub oil cured black olives finely chopped in their place. Hmm...I might try round two with that edit tomorrow.
Peter Kuhn
Best dressing ever and the combo with endive is now a favorite at our house.
stuart itter
You know. Pretty exciting recipe. Hesitant at first, especially about the classic lemon, vinegar and mustard dressing, but it turned out well. Whole thing, a nice change.
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