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Endive and Treviso Radicchio Salad with Anchovy Dressing

Soaking the anchovies in red-wine vinegar gives them a wonderful pickled flavor.

Recipe information

  • Yield

    serves 4

Ingredients

6 anchovy fillets
1/4 cup plus 1 tablespoon red-wine vinegar
1 garlic clove, smashed and peeled
1/2 teaspoon coarse salt
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4 endives, sliced 1/4 inch lengthwise
1 head Treviso radicchio, leaves separated

Preparation

  1. Step 1

    In a small bowl, submerge the anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard the liquid.

    Step 2

    Place the anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in the remaining tablespoon vinegar, the olive oil, and the pepper. Set aside.

    Step 3

    Arrange the sliced endives and Treviso radicchio leaves on 4 salad plates. Drizzle the anchovy mixture over each. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladEndiveChicoryLeafy GreensVegetableRadicchioAnchovyFishSeafoodSideDinnerGluten FreeNut FreeDairy FreeKetoEasyQuick5 Ingredients or FewerPickle & PreserveCookbooks
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