This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table. Use as many different varieties of chicories as you can find. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
Recipe information
Yield
8 servings
Ingredients
2
1
½
¼
⅓
½
2
1
Preparation
Step 1
Mash anchovies and garlic on a cutting board with the side of a chef’s knife until you’ve created a paste. Transfer paste to a large bowl and add parsley, oil, lemon juice, and salt and mix well to combine. Add chicories to bowl with dressing and toss to coat.
Step 2
Transfer salad to a platter and shave Pecorino over. Season with pepper.
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Reviews (4)
Back to TopWow! This salad dressing is absolutely epic. I made a few adjustments to the recipe as I meal prep for one. 1) I doubled the dressing recipe and stirred the grated cheese right into it. I was able to refrigerate the dressing and use as needed. 2) I swapped chicories for hearts of romaine, which I cut in half lengthwise and seared cut-side-down in a hot dry pan. 3) I then spread the dressing over the charred lettuce and topped with sautéed prawns. I ate the whole meal with a fork and steak knife five days in a row and didn't get sick of it once... So tasty!!!
hannahawilson
Calgary, Alberta
1/15/2020