Chicory Caesar Salad

Name: Chicory Caesar Salad
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

Janice Tiefenbach8 servingsSource

salad endive escarole frisée radicchio winter easy side gluten-free nut-free healthyish dinner

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

Method

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.

Transfer salad to a platter and shave Pecorino over. Season with pepper.