Radicchio, Endive, and Anchovy Salad Recipe

Serious Eats
Serves: 4 Save

Ingredients (20)

  • 1 tablespoon (15ml) extra-virgin olive oil
  • 3 tablespoons panko-style bread crumbs
  • Kosher salt
  • 1 medium clove garlic
  • 1 small shallot ( about 1 1/2 ounces, 42g), sliced
  • 4 oil-packed anchovy fillets (see note)
  • 1 tablespoon (15ml) fresh lemon juice, from half a lemon
  • 1 tablespoon (15ml) sherry vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 5 tablespoons (75ml) extra-virgin olive oil
  • 1 stalk celery (about 4 ounces, 115g), peeled and sliced thinly on a bias
  • 1 small fennel bulb (about 8 ounces, 225g), trimmed, cored, and sliced thinly
  • 1 head radicchio (about 8 oz, 225g), leaves separated, large ones torn into 3-inch pieces, small ones left whole, rinsed and spun dry
  • 2 Belgian endive (about 8 ounces, 225g), leaves separated and cut crosswise into 1-inch pieces, rinsed and spun dry
  • Handful of flat-leaf parsley leaves (about 1/2 ounce, 14g), rinsed and spun dry
  • Kosher salt
  • 2 tablespoons (30ml) fresh lemon juice, from 1 lemon
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 2 ounces (57g) Parmigiano-Reggiano, shaved
  • Flaky salt, such as Maldon, for garnish

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe

Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
Save
Add to List

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!