Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table. Use as many different varieties of chicories as you can find. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
Recipe information
Yield
8 servings
Ingredients
2 oil-packed anchovy fillets
1 garlic clove, finely chopped
½ cup coarsely chopped parsley
¼ cup extra-virgin olive oil
⅓ cup fresh lemon juice
½ tsp. kosher salt
2 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large pieces
1 oz. Pecorino Romano
Freshly ground black pepper
Preparation
Step 1
Mash anchovies and garlic on a cutting board with the side of a chef’s knife until you’ve created a paste. Transfer paste to a large bowl and add parsley, oil, lemon juice, and salt and mix well to combine. Add chicories to bowl with dressing and toss to coat.
Step 2
Transfer salad to a platter and shave Pecorino over. Season with pepper.
