Radicchio Salad with Anchovy Vinaigrette

cooking.nytimes.com

snoozermoose

My goal in life is to pet all the dogs! Also, I'm obsessed with food.

2 anchovies in oil, drained

2 tablespoons white wine vinegar or Champagne vinegar

6 tablespoons fragrant extra-virgin olive oil

1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)

Ground black pepper

⅓ cup finely chopped red onion

1 ripe but firm chilled avocado, peeled and diced (optional)

12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in ½-inch-wide slivers

Directions at cooking.nytimes.com

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