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.

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Ingredients

Directions

  • 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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  • 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.

  • 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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