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Bon Appétit

Radicchio and Parsley Salad with Anchovy Dressing

By Melissa Clark

4.4

(4)

This works as a first course or as a side.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 large head of radicchio, quartered, cored, sliced lengthwise
3/4 cup whole Italian parsley leaves
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 teaspoon chopped anchovy fillets
1 small garlic clove, chopped
2 tablespoons extra-virgin olive oil

Preparation

  1. Mix radicchio and parsley in large bowl. Whisk lemon juice, capers, chopped anchovy fillets, and garlic in small bowl to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper.

TagsSaladRadicchioChicoryLeafy GreensVegetableParsleyHerbs & SpicesAnchovyFishSeafoodSideDinnerDairy FreeGluten FreeNut FreeKetoEasyQuick30 Minutes or LessNo-CookBon Appétit
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