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Radicchio, Endive, and Anchovy Salad Recipe Recipe (with Video)

Dairy-free, Tree nut free, Wheat
joeycooksfoods
By
joeycooksfoods

Discover our Radicchio, Endive, and Anchovy Salad Recipe Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 5min | Cook 15min

Ingredients

Toasted Bread Crumbs
- 1 tbsp extra-virgin olive oil
- 3 tbsp panko-style bread crumbs
- kosher salt
Anchovy Vinaigrette
- 1 clove Garlic, medium
- 1 shallot
- 4 anchovy fillets
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 5 tbsp extra-virgin olive oil
Salad
- 1 stalk celery
- 1 fennel bulb
- 1 head radicchio
- 2 Belgian endive
- flat-leaf parsley leaves
- kosher salt
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
For Serving
- 2 oz Parmigiano-Reggiano
- flaky salt
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Directions

For the Bread Crumbs
1. Heat oil in a small nonstick skillet over medium heat.
2. Add bread crumbs and toast, stirring frequently, until golden brown, about 3 minutes.
3. Transfer to a paper towel–lined plate and season with salt.
For the Anchovy Vinaigrette
1. Combine ingredients in the cup of an immersion blender or canister of a blender and blend until a smooth emulsion is formed. Set aside.
To Assemble the Salad
1. Combine celery, fennel, and anchovy vinaigrette in a serving bowl.
2. If using multiple plates, divide celery, fennel, and anchovy vinaigrette evenly among bowls/plates.
3. If you like, you can spoon the vinaigrette into the serving vessel to create a line of dressing around the rim, but this is entirely optional.
4. Toss vegetables until they are thoroughly coated in vinaigrette—they will appear overdressed.
For the Salad Mix
1. In a large mixing bowl, combine radicchio, Belgian endive, and parsley. Season with salt, tossing to ensure even distribution.
2. Add lemon juice and olive oil incrementally, tossing until vegetables are well-dressed but not dripping (you may not need all the lemon juice and oil).
For the Final Assembly
1. Distribute dressed radicchio, Belgian endive, and parsley salad in even layer over dressed celery and fennel.
2. Sprinkle layer with flaky salt, toasted bread crumbs, and cheese.
3. Repeat the process, creating another even layer of dressed radicchio, Belgian endive, and parsley salad, topped with coarse salt, toasted bread crumbs, and cheese.

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