Chicory Salad with Anchovy Dressing

splendidtable.org

purlingswine

subheading: Anchovy Dressing:

7 tbsp/100 ml fresh lemon juice

1 tsp fish sauce

1 tbsp red wine vinegar

2 tbsp fermented honey, or honey

18 oil-packed anchovy fillets, minced

6 garlic cloves, minced

1 cup plus 2 tbsp/115 g freshly grated hard cheese such as Parmesan or Piave Vecchio cheese

¾ cup/180 ml unfiltered sunflower oil

2 tsp kosher salt

1 tsp freshly ground black pepper

⅛ tsp Hatch chile powder or spicy red paprika powder

1 tbsp freshly grated horseradish

subheading: Salad:

1 lb/455 g mixed chicories, such as Treviso, puntarelle, radicchio, escarole, and endive, trimmed and roughly torn into 1-in/2.5-cm pieces

1 fennel bulb, halved, cored and thinly sliced

1 bunch radishes, trimmed and thinly sliced

2 kohlrabies or small daikon radishes, peeled and cut into thin half-moons

1 bunch green onions, white and tender green parts, thinly sliced ¼ in/6 mm thick

½ bunch fresh dill, chopped

½ bunch fresh flat-leaf parsley, chopped

Fresh horseradish for garnish

Directions at splendidtable.org

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