Radicchio-Anchovy Salad

By David Tanis

Updated October 9, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(172)
Comments
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Radicchio, once rarely seen (by non-Italians), is now a familiar produce staple, and many farmers’ markets also feature other red-leafed radicchio varietals, such as Treviso or Chioggia. Feel free to mix and match, but pair them with an assertive dressing: The pleasant bitter flavor of the red leaves calls out for something bracing.

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Ingredients

Yield:4 servings

  • 2 tablespoons lemon juice

  • 1 tablespoon Dijon mustard

  • 2 teaspoons chopped anchovy

  • 1 garlic clove, pounded to a paste

  • 3 tablespoons extra-virgin olive oil

  • Salt and black pepper

  • 1 head radicchio, leaves separated and torn

  • Grated Parmesan, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 3 milligrams cholesterol; 111 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 138 milligrams sodium; 2 grams protein

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.

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Preparation

  1. Step 1

    Make the dressing: In a small bowl, stir together lemon juice, mustard, anchovy and garlic. Whisk in olive oil. Season lightly with salt and pepper to taste.

  2. Step 2

    Place radicchio leaves in a salad bowl. Salt lightly, add half of the dressing and toss. Taste and add more dressing as necessary. Finish with grated Parmesan, if you like.

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Ratings

4 out of 5
172 user ratings
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Comments

Peter

This is an absolutely phenomenal dressing. Sharp, salty, piquant, deep…I want to just sit with a martini and dip radicchio leaves in this for dinner.

Kathy

Shaved fennel bulb is a delicious addition to this salad.

Ed Mitchell

Simple and delicious way to serve bitter lettuces. A variety of radicchios makes it more interesting. Half a recipe of dressing is more than enough for two servings (but mash whole garlic clove - easier - and use half).

Judith

Absolutely wonderful with farmers market radicchio, a more tender version than what you usually find at the grocery store.

Miranda

The presentation on this is lovely and flavors combined with textures was an absolute treat. It's my current favorite salad - if only it weren't so hard to find fresh endive!

caroljoho

Could you please address what kind of anchovies to use: canned (and already "oiled"? Or (now) readily available fresh?

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