Radicchio, endive, and anchovy salad

Indulge in a flavorful mix of bitter radicchio, crisp endive, and savory anchovy salad. A tantalizing combination of bold flavors for a culinary delight.

Ingredients:

• 1 tablespoon (15ml) extra-virgin olive oil
• 3 tablespoons panko-style bread crumbs
• Kosher salt
• 1 medium clove garlic
• 1 small shallot (about 40g, 42g), sliced
• 4 oil-packed anchovy fillets (see notes)
• 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 110g, 115g), peeled and sliced thinly on a bias
• 1 small fennel bulb (about 230g, 225g), trimmed, cored, and sliced thinly
• 1 head radicchio (about 230g, 225g), leaves separated, large ones torn into 3-inch pieces, small ones left whole, rinsed and spun dry
• 2 Belgian endive (about 230g, 225g), leaves separated and cut crosswise into 1-inch pieces, rinsed and spun dry
• Handful of flat-leaf parsley leaves (about10g, 14g), rinsed and spun dry
• Kosher salt
• 2 tablespoons (30ml) fresh lemon juice, from 1 lemon
• 2 tablespoons (30ml) extra-virgin olive oil
• 60g (57g) Parmigiano-Reggiano, shaved
• Flaky salt, such as Maldon, for garnish

Instructions:

1. To Prepare the Bread Crumbs: Warm up some oil in a small nonstick skillet over medium heat. Put in the bread crumbs and cook, stirring regularly, until they turn golden brown, which should take around 3 minutes. Move them to a plate lined with paper towel and sprinkle some salt on top.
2. For the Anchovy Vinaigrette: Mix all the ingredients in the cup of an immersion blender or in a blender canister. Blend everything until a smooth emulsion forms. Keep it aside.
3. Putting Together the Salad: Mix celery, fennel, and anchovy vinaigrette in a serving bowl. (If using multiple plates, distribute the celery, fennel, and anchovy vinaigrette equally among them. Optionally, you can spoon the vinaigrette into the serving vessel to create a dressing line around the edge.) Toss the vegetables until they are fully coated in the vinaigrette—ensuring they are well dressed but not overdressed.
4. In a large mixing bowl, combine radicchio, Belgian endive, and parsley. Season with salt, tossing well to distribute evenly. Gradually add lemon juice and olive oil, tossing until the vegetables are nicely dressed but not overly soggy (you might not need all the lemon juice and oil).
5. Arrange the dressed radicchio, Belgian endive, and parsley salad evenly over the dressed celery and fennel. Sprinkle this layer with flaky salt, toasted bread crumbs, and cheese. Repeat this process to create another even layer of dressed radicchio, Belgian endive, and parsley salad, topped with coarse salt, toasted bread crumbs, and cheese. Serve the dish immediately.

Summary:

• Calories: 1462 kcal
• Fat: 128 g
• Protein: 35 g
• Carbs: 52 g
• Potassium: 1840 mg
• Magnesium: 123 mg