Salad of radicchio with anchovy dressing and toasted breadcrumbs

Name: Salad of radicchio with anchovy dressing and toasted breadcrumbs
Cook time: 30 min
Yield: 8 as a side salad
Cuisine: Italian
Ingredients: For salad 2 small heads radicchio 1 head frisee 1 head white witlof 1 head red witlof 1 fennel bulb 1 bunch red radishes ½ bunch fresh dill, chopped ½ bunch chives, chopped ½ bunch chervil, chopped 1 cup freshly grated parmesan or aged asiago Anchovy dressing 2 cloves garlic, chopped 8 anchovy fillets, finely chopped 2 tsp dijon mustard 2 tsp honey 3 tbsp red wine vinegar 2 eschalots, finely diced salt and fresh ground black pepper ¾ cup extra virgin olive oil Toasted breadcrumbs 2 cups sourdough breadcrumbs ¾ cup extra virgin olive oil sea salt and freshly ground pepper

Neil Perry

June 30, 2016

Savour the flavour: Radicchio salad with anchovy dressing.William Meppem

Time:< 30 minsServes:8 as a side salad

This makes a fresh, tasty, crunchy great side to a roast dinner. Alternatively, you could turn the salad into a main meal by adding some chopped hard-boiled eggs.

Ingredients

For salad
2 small heads radicchio
1 head frisee
1 head white witlof
1 head red witlof
1 fennel bulb
1 bunch red radishes
½ bunch fresh dill, chopped
½ bunch chives, chopped
½ bunch chervil, chopped
1 cup freshly grated parmesan or aged asiago

Anchovy dressing
2 cloves garlic, chopped
8 anchovy fillets, finely chopped
2 tsp dijon mustard
2 tsp honey
3 tbsp red wine vinegar
2 eschalots, finely diced
salt and fresh ground black pepper
¾ cup extra virgin olive oil

Toasted breadcrumbs
2 cups sourdough breadcrumbs
¾ cup extra virgin olive oil
sea salt and freshly ground pepper

Method

1. For the toasted breadcrumbs, preheat oven to 200C. Place breadcrumbs on a roasting tray and toss with oil and a little sea salt. Bake for 10 to 15 minutes, or until golden. Remove from heat, give a good grind of pepper and allow to cool completely.
2. Prepare the lettuces by trimming the ends and removing outer leaves. Wash well and chop into two to three-centimetre pieces. Halve and core the fennel, then thinly slice. Trim, wash and thinly slice the radishes. Put all the vegetables in a large mixing bowl, along with the herbs and grated parmesan.
3. For the anchovy dressing, pound the garlic in a mortar with a pestle until a paste forms. Add the anchovy and pound together. Mix in dijon and honey, then stir through vinegar to combine. Place this in a bowl, add eschalots and seasoning, then slowly pour in oil while whisking, to emulsify the dressing. Check seasoning.
4. To serve: Combine the salad mix with the dressing and half the toasted breadcrumbs. Plate over two large serving bowls, one for each end of the table. Garnish with toasted breadcrumbs and serve immediately.