TIME: 15 MINUTES; SERVES: 4
Salty anchovies, capers, and sharp cheese cut the bitterness of radicchio. Double the salad dressing because you’ll want to drown everything in it. This salad is delicious the following day, especially with leftover roast chicken or pork chops.
1 small head radicchio, cored & chopped into 1-inch pieces
1 large handful arugula or Italian parsley leaves, or a mix
1/4 cup shaved hard, sharp cheese (Parmesan, Pecorino, Ricotta Salata…)
1 lemon, juiced
1 garlic clove, minced or grated
3 - 4 salt-packed anchovies, cleaned and minced into a paste (if blending, leave whole)
1/4 cup extra virgin olive oil
1 - 2 tbls. sherry or red wine vinegar
1 tsp. capers, drained and chopped
Salt & fresh ground black pepper, to taste
Mix together the vinaigrette ingredients, minus the salt. You can either whisk by hand, or blend with an immersion blender. If blending, stir in the capers at the end. Taste, and then add the salt at the very end, since the anchovies, capers, and cheese are already very salty.
Place the radicchio and parsley/arugula leaves in a large, shallow salad bowl. Drizzle with half the vinaigrette and mix gently.
Drizzle with the remaining vinaigrette and scatter the shaved cheese over top.