Radicchio, Endive, and Anchovy Salad Recipe

Serious Eats
Serves: 4 Save

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

Directions

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Negroni

The Bar

Say hello to the Negroni - a classic Italian drink that's full of flavor and ideal for any occasion. Made with Gin, Apéritif Bitters and Vermouth, this vibrant cocktail packs a punch with its bitter yet refreshing taste.

Ingredients (5)

  • 1 oz. Tanqueray London Dry Gin
  • 1 oz. Sweet Vermouth
  • 1 oz. Italian Bitter Aperitif
  • Orange Twist Garnish
  • <i>*Approximate serving size is 1.5 servings. Please enjoy responsibly. </i>
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