Radicchio Salad With Anchovy Vinaigrette

By Florence Fabricant

Radicchio Salad With Anchovy Vinaigrette
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(387)
Comments
Read comments

Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use — the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few — they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.

Featured in: Bittersweet Radicchio Is at Its Peak Now

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 2anchovies in oil, drained
  • 2tablespoons white wine vinegar or Champagne vinegar
  • 6tablespoons fragrant extra-virgin olive oil
  • 1tablespoon capers in brine or vinegar, drained (do not use salt-packed)
  • Ground black pepper
  • ⅓cup finely chopped red onion
  • 1ripe but firm chilled avocado, peeled and diced (optional)
  • 12 to 14ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in ½-inch-wide slivers
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

293 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 3 grams protein; 149 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.

  2. Step 2

    Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

Ratings

5 out of 5
387 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

paul

Soaking it in ice water for 20 minutes helps to mellow it dry it then use in salds.

Rachel

Radicchio di Treviso is, I think, the best, and I hope more stores will carry it. Now let us hope that Americans will discover puntarelle which
are fabulous when dressed with anchovies and garlic.

Figaro

I prepared this salad last night. What a delicious dressing! Although the recipe call for 2 anchovy fillets for 4 people, I used 4 fillets for the 2 of us and my husband was looking hard for the anchovies. I also cut the radicchio with some arugula; added some perfectly ripe avocado. This recipe is very similar to Melissa' Red & Green salad. We had this with Sam Sifton's Chicken Provencal. It was a great combination.

Thank you NYT Cooking!

Kira

Had people licking the bowl! Substituted roasted hazelnuts for the avocado and it was a huge success

Allie

So easy! I added in some greek feta which paired nicely.

Rosie

Very good- perfect with a rich dinner of crab and melted butter.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.