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Sweepstakes

Endive and Treviso Radicchio Salad with Anchovy Dressing

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This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine vinegar.

Martha Stewart Living, October 2001

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Endive and Treviso Radicchio Salad with Anchovy Dressing

Recipe Summary

Servings:

4

Ingredients

Ingredient Checklist

6 anchovy fillets
1/4 cup plus 1 tablespoon red-wine vinegar
1 clove garlic, smashed and peeled
1/2 teaspoon coarse salt
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4 endives, sliced 1/4 inch lengthwise
1 head Treviso radicchio, leaves separated

Directions

Instructions Checklist

Step 1
In a small bowl, submerge anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard liquid.

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Step 2
Place anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in remaining tablespoon vinegar, olive oil, and pepper. Set aside.
Step 3
Arrange sliced endives and Treviso radicchio leaves on four salad plates. Drizzle anchovy mixture over each. Serve immediately.

Cook's Notes

Soaking anchovies in red-wine vinegar gives them a wonderful pickled flavor.

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