Chicory Salad With Lemon Anchovy Vinaigrette Recipes

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COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING



Colorful Chicory Salad With Anchovy Dressing image

The Italian chicory called radicchio comes in many guises. The round-headed radicchio di Chioggia is the most commonly known here, but the others, like the elongated Treviso and the curly fingered Tardivo are increasingly available. They sport shades of red, from burgundy to crimson to oxblood. The chicory family is a large one, though, and other members come in other colors, such as the fetchingly speckled yellow-cast Castelfranco; pale green broad-leafed escarole; curly endive or pointy-leaved Belgian endives, which are ivory or pink. All feature a pleasantly bittersweet flavor and require a somewhat assertive vinaigrette. Use only one type of chicory if you wish, but a colorful mixture of many kinds is a sight to behold.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound mixed chicory leaves, such as radicchio, Castelfranco or Belgian endives, trimmed and washed
2 garlic cloves, grated
4 anchovy fillets, chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons lemon juice
Kosher salt and black pepper
4 tablespoons extra-virgin olive oil
Croutons, for garnish
Grated pecorino or Parmesan, for garnish

Steps:

  • Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
  • Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
  • Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 0 grams, TransFat 0 grams

CHICORY SALAD WITH LEMON ANCHOVY VINAIGRETTE



Chicory Salad with Lemon Anchovy Vinaigrette image

Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 lemon
1/2 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
6 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 small head radicchio
1 small head escarole

Steps:

  • Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
  • Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.

CHICORY SALAD WITH MEYER LEMON DRESSING



Chicory Salad with Meyer Lemon Dressing image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1/4 cup sour cream
2 tablespoons fresh Meyer lemon or regular lemon juice
1 tablespoon red-wine vinegar
1 tablespoon caraway seeds, toasted and coarsely ground
1 1/2 teaspoons coarse salt
3 tablespoons safflower oil
10 cups assorted chicories (such as Belgian endive, escarole, frisee, and radicchio)
1/2 cup hazelnuts, toasted and chopped

Steps:

  • Whisk together sour cream, lemon juice, vinegar, caraway seeds, and salt until combined. Gradually whisk in oil.
  • Place chicories in a large bowl, and toss with vinaigrette until evenly coated. Add nuts, and toss to combine. Vinaigrette can be refrigerated 1 day; let stand at room temperature 30 minutes before dressing salad.

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