Colorful Chicory Salad With Anchovy Dressing Food

COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING

Steps:

• Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
• Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
• Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.

CHICORY SALAD WITH WALNUTS AND PARMESAN

Steps:

• In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
• In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.

SUMMER SALAD WITH ANCHOVY DRESSING

Steps:

• Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
• For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

CHICORY SALAD WITH LEMON ANCHOVY VINAIGRETTE

Steps:

• Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
• Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.

ANCHOVY SALAD DRESSING

Steps:

• Combine all ingredients in a covered jar and shake well.
• Chill in refrigerator.
• Before serving, shake thoroughly.