Treviso and radish salad with walnut–anchovy dressing

Discover the delightful combination of Treviso and radish in this vibrant salad complemented by a flavorful walnut-anchovy dressing. Perfect for a gourmet dining experience.

Ingredients:

• cup walnuts
• oil-packed anchovy fillets, drained, finely chopped
• garlic clove, finely grated
• cup olive oil
• tablespoons Champagne vinegar or white wine vinegar
• teaspoon finely grated lemon zest
• tablespoon fresh lemon juice
• Kosher salt, freshly ground pepper
• small heads of Treviso radicchio, thinly sliced lengthwise
• celery stalk, thinly sliced
• radishes, thinly sliced
• cup fresh parsley leaves with tender stems

Instructions:

1. Heat the oven to 350°. Place walnuts on a baking sheet with edges and bake, stirring occasionally, until they turn golden brown, for about 8 to 10 minutes; allow them to cool down.
2. Combine anchovies, garlic, oil, and ½ cup of walnuts in a food processor until you get a roughly chopped mixture. Add vinegar, lemon zest, and lemon juice; season with salt and pepper.
3. Mix radicchio, celery, radishes, and parsley in a large bowl with half of the prepared mixture, then pour the rest of the mixture over it. Crush the remaining walnuts and sprinkle them on top of the salad before serving.

Summary:

• Calories: 1157 kcal
• Fat: 114 g
• Protein: 20 g
• Carbs: 26 g
• Potassium: 1324 mg
• Magnesium: 194 mg