Treviso and Radish Salad with Walnut

anchovy celery lemon radicchio radish salad walnut

Ingredients

¾ cup walnuts

2 oil-packed anchovy fillets, drained, finely chopped

1 garlic clove, finely grated

¼ cup olive oil

2 tablespoons Champagne vinegar or white wine vinegar

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

2 small heads of Treviso radicchio, thinly sliced lengthwise

1 celery stalk, thinly sliced

4 radishes, thinly sliced

½ cup fresh parsley leaves with tender stems

Method

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

Pulse anchovies, garlic, oil, and ½ cup walnuts in a food processor to a coarse purée. Stir in vinegar, lemon zest, and lemon juice; season with salt and pepper.

Toss radicchio, celery, radishes, and parsley in a large bowl with half of the dressing, then drizzle remaining dressing over. Crush remaining walnuts and serve salad topped with walnuts.

Treviso and Radish Salad with Walnut–Anchovy Dressing

Ingredients

Method