Radicchio and Parsley Salad with Anchovy Dressing
This recipe elevates a simple salad into a culinary gem. A salty dressing tames the bitterness of radicchio resulting in a surprisingly sweet and refreshing salad!
Servings: 4
Ingredients
- 1 large head of radicchio about 12 ounces, quartered, cored, and thinly sliced
- ¾ cup roughly chopped Italian parsley leaves no stems
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon roughly chopped drained capers
- 1 teaspoon anchovy paste
- ¼ teaspoon crushed red pepper flakes or to taste optional
- 1 small garlic clove finely grated on a microplane
- 2 tablespoon Extra-virgin olive oil
Instructions
- In a large bowl, mix together radicchio and parsley. In a separate small bowl, whisk together lemon juice, capers, chopped anchovy fillets, crushed red pepper flakes (if using), and garlic to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper. Enjoy!
Notes
*Soak sliced radicchio in cold water for 30 minutes then drain and spin dry. This will remove some bitterness.
Nutrition
Calories: 72kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 79mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 951IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg
