Radicchio Puntarelle Salad With Anchovy Dressing Recipes

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RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE



Radicchio Salad With Anchovy Vinaigrette image

Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.

Provided by Florence Fabricant

Categories     dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

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
1/3 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 1/2-inch-wide slivers

Steps:

  • Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
  • Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram

PUNTARELLE WITH ANCHOVY DRESSING



Puntarelle With Anchovy Dressing image

Provided by Amanda Hesser

Categories     weekday, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 handfuls frisée, torn into small pieces (a good substitute for puntarelle, which is rare)
1 head Belgian endive, cut into long strips
1 clove garlic
4 plump anchovy fillets, rinsed
2 tablespoons red-wine vinegar
Extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Fill a large bowl with water and ice. Add the frisée and endive and chill for 30 minutes or so.
  • In a mortar and pestle, mash together the garlic and anchovies until a smooth paste forms. Stir in the vinegar.
  • When ready to serve, drain and dry the greens and place in a large bowl. Pour a tablespoon or two of olive oil over the greens and season with pepper. Toss until lightly coated. Divide among four shallow bowls. Serve each with a spoonful of the anchovy mixture dolloped on top, or simply leave the mixture in the spoon set on top of the salad. Each person should mix his or her own salad, using a fork and spoon.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 0 grams

RADICCHIO & PUNTARELLE SALAD WITH ANCHOVY DRESSING



Radicchio & puntarelle salad with anchovy dressing image

Toss this simple salad with a delicious anchovy dressing. If you can't find puntarelle and radicchio, you can use red and white chicory leaves instead

Provided by Lina Stores

Categories     Side dish

Time 40m

Number Of Ingredients 6

1 head puntarelle
1 small head radicchio Trevigiano, sliced into think strps
150ml olive oil
1 large garlic clove , finely chopped
50g anchovies , drained if in oil
80ml chardonnay vinegar or white wine vinegar

Steps:

  • To make the dressing, heat a little of the oil in a pan and cook the garlic briefly (don't let it brown). Tip into a blender with the other ingredients and the remaining oil, and blitz to a smooth dressing.
  • Pull the stalks off the puntarelle to find the core and cut the individual bulbs into thin shreds. Put straight into ice-cold water to soak for 1 hr. Drain well, then toss with the radicchio and anchovy dressing.

Nutrition Facts : Calories 264 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 1.2 milligram of sodium

RADICCHIO CAESAR SALAD



Radicchio Caesar Salad image

This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There's no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.

Provided by Eric Kim

Categories     dinner, easy, for two, lunch, weeknight, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 (2-ounce) tin flat anchovy fillets packed in olive oil
1/2 cup coarse or panko bread crumbs
1 garlic clove, finely grated
3 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice, plus more if needed
1/2 teaspoon Worcestershire sauce
2 tablespoons finely grated Parmesan, plus more for topping
Freshly ground black pepper
1 large head or 2 small heads radicchio (1 pound), any wilted outer leaves removed, quartered lengthwise, cored and leaves separated

Steps:

  • Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
  • Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
  • Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.

ROMAN GARLIC AND ANCHOVY SALAD DRESSING



Roman Garlic and Anchovy Salad Dressing image

Provided by Faith Willinger

Categories     Condiment/Spread     Food Processor     Fish     Garlic     No-Cook     Quick & Easy     Salad Dressing     Chill

Yield Makes about 1/2 cup

Number Of Ingredients 6

3 whole anchovies packed in salt or 6 bottled or canned flat anchovy fillets
1/4 cup plus 2 tablespoons red-wine vinegar
2 to 3 garlic cloves
1/2 cup extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Steps:

  • In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.

RADICCHIO AND PARSLEY SALAD WITH ANCHOVY DRESSING



Radicchio and Parsley Salad with Anchovy Dressing image

This works as a first course or as a side.

Provided by Melissa Clark

Yield Makes 6 servings

Number Of Ingredients 7

1 large head of radicchio, quartered, cored, sliced lengthwise
3/4 cup whole Italian parsley leaves
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 teaspoon chopped anchovy fillets
1 small garlic clove, chopped
2 tablespoons extra-virgin olive oil

Steps:

  • Mix radicchio and parsley in large bowl. Whisk lemon juice, capers, chopped anchovy fillets, and garlic in small bowl to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper.

ENDIVE AND TREVISO RADICCHIO SALAD WITH ANCHOVY DRESSING



Endive and Treviso Radicchio Salad with Anchovy Dressing image

This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

6 anchovy fillets
1/4 cup plus 1 tablespoon red-wine vinegar
1 clove garlic, smashed and peeled
1/2 teaspoon coarse salt
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4 endives, sliced 1/4 inch lengthwise
1 head Treviso radicchio, leaves separated

Steps:

  • In a small bowl, submerge anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard liquid.
  • Place anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in remaining tablespoon vinegar, olive oil, and pepper. Set aside.
  • Arrange sliced endives and Treviso radicchio leaves on four salad plates. Drizzle anchovy mixture over each. Serve immediately.

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