Radicchio, Endive, and Anchovy Salad Recipe

Ingredients (20)

• 1 tablespoon (15ml) extra-virgin olive oil
• 3 tablespoons panko-style bread crumbs
• Kosher salt
• 1 medium clove garlic
• 1 small shallot ( about 1 1/2 ounces, 42g), sliced
• 4 oil-packed anchovy fillets (see note)
• 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 4 ounces, 115g), peeled and sliced thinly on a bias
• 1 small fennel bulb (about 8 ounces, 225g), trimmed, cored, and sliced thinly
• 1 head radicchio (about 8 oz, 225g), leaves separated, large ones torn into 3-inch pieces, small ones left whole, rinsed and spun dry
• 2 Belgian endive (about 8 ounces, 225g), leaves separated and cut crosswise into 1-inch pieces, rinsed and spun dry
• Handful of flat-leaf parsley leaves (about 1/2 ounce, 14g), rinsed and spun dry
• Kosher salt
• 2 tablespoons (30ml) fresh lemon juice, from 1 lemon
• 2 tablespoons (30ml) extra-virgin olive oil
• 2 ounces (57g) Parmigiano-Reggiano, shaved
• Flaky salt, such as Maldon, for garnish