Chicory Salad with Anchovy Dressing


  • For the anchovy dressing:
    100 ml fresh lemon juice
    1 teaspoon fish sauce
    1 tablespoon red wine vinegar
    2 tablespoons honey
    18 oil-packed anchovy fillets, minced
    6 garlic cloves, minced
    115 g freshly grated Parmesan cheese
    180 ml sunflower oil
    2 teaspoons salt
    1 teaspoons freshly ground black pepper
    1/8 teaspoons spicy red paprika powder
    1 tablespoons freshly grated horseradish
  • For the salad:
    455 g mixed chicories, such as Treviso, puntarelle, radicchio, escarole, and endive, trimmed and roughly torn into 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 1/4 in/6 mm thick
    1/2 bunch fresh dill, chopped
    1/2 bunch fresh flat-leaf parsley, chopped
    Fresh horseradish for garnish


  • To make the anchovy dressing: In a small bowl, whisk together the lemon juice, fish sauce, vinegar, honey, anchovies, garlic, Parmesan, sunflower oil, salt, pepper, chile powder, and horseradish. Cover and refrigerate until ready to use. The dressing can be stored in an airtight container and refrigerated for up to 5 days. Shake well before using.
  • To make the salad: In a large bowl, combine the chicories, fennel, radishes, kohlrabies, green onions, dill, and parsley. Add the dressing and toss to coat evenly. Finely grate the horseradish over the salad and serve.

Recipe Page