Kale and Radicchio Salad with Broken Caesar Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Made without egg for binding, this perfectly balanced dressing, generous with anchovies, goes together in a hurry and has a rustic look. Try it on kale and radicchio, as we've done here, or with more bitter chicories the way Ethan Stowell serves it at Staple & Fancy Mercantile in Seattle. Ingredients:
8 anchovy fillets, minced |
1 garlic clove, minced |
juice of 1 lemon |
1/2 cup extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
about 3/4 cup grated parmesan cheese |
3/4 pound curly kale, ends and tough ribs trimmed, cut crosswise into 1-in. ribbons |
1/2 pound radicchio, cut crosswise into 1-in. ribbons |
Directions:
1. Whisk anchovies, garlic, lemon juice, oil, 2 tbsp. water, the salt, and pepper in a very large bowl. Don't worry that the dressing doesn't emulsify; it will come together more when you add the cheese.
2. Add 3/4 cup parmesan and the greens and mix with your hands. Set salad on plates. Add more parmesan if you like.
3. Note: Nutritional analysis is per serving.
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