Radicchio Salad With Anchovy Vinaigrette
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2anchovies in oil, drained
- 2tablespoons white wine vinegar or Champagne vinegar
- 6tablespoons fragrant extra-virgin olive oil
- 1tablespoon capers in brine or vinegar, drained (do not use salt-packed)
- Ground black pepper
- ⅓cup finely chopped red onion
- 1ripe but firm chilled avocado, peeled and diced (optional)
- 12 to 14ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in ½-inch-wide slivers
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
293 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 3 grams protein; 149 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
Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
- Step 2
Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.
Private Notes
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Cooking Notes
paul
Soaking it in ice water for 20 minutes helps to mellow it dry it then use in salds.
Rachel
Radicchio di Treviso is, I think, the best, and I hope more stores will carry it. Now let us hope that Americans will discover puntarelle which
are fabulous when dressed with anchovies and garlic.
Figaro
I prepared this salad last night. What a delicious dressing! Although the recipe call for 2 anchovy fillets for 4 people, I used 4 fillets for the 2 of us and my husband was looking hard for the anchovies. I also cut the radicchio with some arugula; added some perfectly ripe avocado. This recipe is very similar to Melissa' Red & Green salad. We had this with Sam Sifton's Chicken Provencal. It was a great combination.
Thank you NYT Cooking!
Margaret
Used castelvetrano olive (3-4) instead of avocado, and added splash of balsamic to dressing (my raddichio was old. I soaked to, too, ahead). Used shallot in place of onion. Overall this was amazingly good! Ate leftovers at breakfast (!) and lunch next day and it was still great.
Michael
I actually used more anchovies. If you love them use more.
phnx
Excellent salad! Used 4 anchovies, could definitely use more and next time will try chopping in small pieces rather than mashing. 3/4 avocado. Felt like it needed crunch, so added walnuts. Could work well with tuna/ haricot verts (because of the capers I think it had nicoise flavor). Added arugula. Put the radicchio in ice water while making the vinaigrette, but won't next time.
sbird
Made this twice so far. John LOVES the dressing. Yes, included avocado as suggested, upped the anchovies a bit. Someone in notes suggests adding tuna for more protein. May try that in future. But it is great as in.
abn
extremely delicious this one! Love radicchio in anything but the vinaigrette here is soooo good. slice those onions nice and thin. I used a softer avocado and kinda mashed it through rather than the firmer squares the recipe calls for. still amazing. 10/10
Nikki
I added 2 teaspoons of the caper brine and only used 4 tablespoons olive oil. Really great flavor! Will make this again.
Allie
So easy! I added in some greek feta which paired nicely.
Rosie
Very good- perfect with a rich dinner of crab and melted butter.
SP
I'm not a radicchio fan due to its bitterness but I really liked this recipe. The vinaigrette is great w/Briney intense flavors. Didn't have avocados & forgot the capers. Added celery, parsley, cherry tomatoes Winner as a side salad for a baked chicken dinner. Squeezed half a lemon for extra punch
grams
Very sour, soak radicchio if making again and use the avocado Maybe weigh the radicchio Good with double the anchovies
Kel B
Quick and tasty! I added pistachios for a bit of crunch.
sam
Today I discovered I do not like radicchio
Karlita
Didn’t think much of this at first, even being a radicchio fan and having soaked the radicchio in ice water for a while. But the dressing had come together gorgeously a few days days later, with some extra anchovy dropped in just before serving – I’ll make that again and again for my usual red leaf lettuce salads.
Nikki
I added 2 teaspoons of the caper brine and only used 4 tablespoons olive oil. Really great flavor! Will make this again.
Kate Dillon
This is a great idea! I'm definitely thinking less olive oil...
Stephanie
Made as written except used only half of the radicchio! Really good.
sbird
Made this twice so far. John LOVES the dressing. Yes, included avocado as suggested, upped the anchovies a bit. Someone in notes suggests adding tuna for more protein. May try that in future. But it is great as in.
sbird
Have made this twice. Truly great. John loves dressing. I did include the avocado. followed everything to a T and it is great.
Sarah
This was fantastic. I added in extra mixed greens to increase volume. The anchovy does a great job of counterbalancing the radicchio and the avocado was a good contrasting texture.
phnx
Excellent salad! Used 4 anchovies, could definitely use more and next time will try chopping in small pieces rather than mashing. 3/4 avocado. Felt like it needed crunch, so added walnuts. Could work well with tuna/ haricot verts (because of the capers I think it had nicoise flavor). Added arugula. Put the radicchio in ice water while making the vinaigrette, but won't next time.
Michael
I actually used more anchovies. If you love them use more.
NJ
Man, is this good! & I forgot capers and left out the avocado, Definitely make again.
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