Salad With Anchovy-Mustard Vinaigrette

Name: Salad With Anchovy-Mustard Vinaigrette
Total time: 10 min
Yield: 8 servings
Ingredients: 2 garlic cloves, finely chopped; Kosher salt and black pepper, as needed; 6 anchovy fillets, finely chopped; 1 tablespoon Dijon mustard; 4 teaspoons fresh lemon juice, more to taste; 1/2 cup extra-virgin olive oil; 2 quarts cleaned arugula; 1 small head radicchio, trimmed and thinly sliced

By Melissa Clark

Total Time: 10 minutes
Rating: 5(814)
Comments: Read comments

Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it’s tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.

Featured in: Surf’s Up on Christmas Eve

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Ingredients

Yield:8 servings

2garlic cloves, finely chopped
Kosher salt and black pepper, as needed
6anchovy fillets, finely chopped
1tablespoon Dijon mustard
4teaspoons fresh lemon juice, more to taste
½cup extra-virgin olive oil
2quarts cleaned arugula
1small head radicchio, trimmed and thinly sliced

Ingredient Substitution Guide

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Preparation

Step 1
To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
Step 2
In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.

Ratings

5 out of 5

814 user ratings

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Comments

Karen7 years ago

This is my go-to salad for dinner parties. Double the dressing (I use one full tin of anchovies with the oil strained out per single batch of dressing) make it in advance in a blender, store in a glass jar. Prewash the leaves and store in a slightly damp pillowcase in the crisper. Just before serving, toss the leaves with dressing on an oval platter. It does look sexiest on a gorgeous white oval platter. No matter how much of this salad I prepare, it is never, ever enough.

Mary6 years ago

Soak the prepared head of radicchio in cold water for one hour and then spin dry, this removes the bitter taste of the radicchio.

Figaro7 years ago

Melissa, this is an awesome salad. My husband thinks he doesn't like radicchio or anchovies, but this salad, he adores. I've made it quite a few times; sometimes I substitute frizée if I can find it, or any really interesting mixed greens. Thanks for this winner!

TasteMyBrisket5 months ago

Simple and delicious. I made a single recipe using a Ninja smoothie attachment and it emulsified just fine. Great new find!

Susan6 months ago

Perfect accompaniment to a rich Thanksgiving dinner with its sharp, bitter and tangy flavor. Easy to prepare. I added a little additional color with a few long shreds of carrot.

pmac8 months ago

Added about 1T of white balsamic (as suggested by another poster)and doubled the lemon juice, as I preferred a lighter taste.

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