Chicory Salad With Lemon Anchovy Vinaigrette Recipes

COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING

Steps:

• Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
• Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
• Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.

CHICORY SALAD WITH LEMON ANCHOVY VINAIGRETTE

Steps:

• Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
• Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.

NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE

Steps:

• Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
• Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
• On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.

FINGER SALAD WITH ANCHOVY VINAIGRETTE

Steps:

• In a food processor, combine mustard, anchovies, and lemon juice. Process until smooth. With machine running, add oil in a steady stream until smooth and emulsified. Stir in parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.

LEMON-ANCHOVY VINAIGRETTE

Steps:

• Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
• Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
• Do ahead: Dressing can be made 4 days

HERBACEOUS SALAD WITH LEMON VINAIGRETTE

Steps:

• Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
• Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
• Rinse zucchini lightly with cold water; drain well.
• Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
• Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
• Garnish with lemon zest and additional green onions, if desired.