I had fun with this salad of crisp bitter greens with anchovy vinaigrette.
First let me say, I am not a salad person in the true sense of the word. I like greens, but I’m not really a fan of almost any kind of dressing. I like Japanese miso dressing and a couple of dressings from a Chinese fusion cookbook I have, but I just don’t really like the taste of vinegar. (I don’t like anything pickled either.)
But this salad tasted delicious! The original recipe calls for bitter greens such as endive or frisée but I decided to have a lot more variety. Feel free to substitute any of the greens for anything you like or that is in season.
I was going to add dandelion but I already had too many greens on hand, so I’ll save that for the next time.
I know this recipe is called bitter *greens* but I thought the radicchio would look so nice as a contrast to all the other greens. The quantities here are for a larger-sized salad; if you are making this for a smaller group of four or less people, use a total of 8 oz of greens.
Belle’s note: The Olives and Oranges cookbook offers up two salads with anchovy dressings – one is for a warm salad, and the other is this one, for a cold salad. Ward has made both of them, and I enjoyed them both – they both have very different tastes. We had some salad left over after Ward prepared this for our November open house dinner party, but I devoured the leftovers that very night after everyone had left!
The following recipe is adapted from Olives and Oranges, by Sara Jenkins and Mindy Fox.
Crisp Bitter Greens with Anchovy Vinaigrette
4 Belgian endives, leaves separated, washed and thinly sliced
1 bunch of chicory, leaves separated, washed and thinly sliced
1 bunch of arugula, leaves separated, washed and chopped
2 bunches watercress, leaves separated, washed and chopped
1 head of radicchio, leaves separated, washed and thinly sliced
10 anchovy fillets packet in oil, rinsed
4 garlic cloves, peeled and quartered
4 tbsp red wine vinegar
1/4 cup extra virgin olive oil (or more)
- Place anchovies and garlic in a food processor and mix until smooth.
- Add the vinegar and mix.
- While processor is running pour in the oil until you have a smooth vinaigrette.
- In a large bowl toss the greens with the vinaigrette.