Endive Salad With Egg and Anchovy

By David Tanis

Published Feb. 5, 2020

Endive Salad With Egg and Anchovy
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(144)
Comments
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For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal — or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.

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Ingredients

Yield:6 to 8 servings

    For the Vinaigrette

    • 2garlic cloves
    • 10 to 12anchovy fillets, rinsed and blotted
    • 2tablespoons lemon juice, plus more to taste
    • ½teaspoon lemon zest
    • 2tablespoons Dijon mustard
    • Salt and pepper
    • ½cup extra-virgin olive oil

    For the Salad

    • 6 to 8large Belgian endives
    • A few handfuls of radicchio leaves or other brightly colored chicories (optional)
    • 6 to 8large medium-boiled eggs, cooled and peeled
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

200 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 7 grams protein; 300 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.

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Preparation

  1. Step 1

    Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.

  2. Step 2

    Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.

  3. Step 3

    Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.

  4. Step 4

    Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.

  5. Step 5

    Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.

Ratings

4 out of 5
144 user ratings
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Comments

Anna

This is my absolute favourite winter salad. I make it without the eggs. Something about the flavour combination of the bitter from the greens, sharpness of the lemon/garlic and Unami of the anchovy is so refreshing. It seems like the author uses fresh anchovy but I just use the canned kind, which works great.

David B

This has become my favorite way to eat hard boiled eggs, a great alternative to deviled eggs, and one of my favorite anchovy recipes. Although the flavors and textures of the radicchio and endive are fantastic with this, I'll often leave them both out to get a quick hard boiled egg fix.

Max Alexander, Rome

A lovely, simple recipe albeit heavy on the raw garlic for Italians, who use it sparingly. To get garlic flavor in the dressing without the unpleasant after-effects on breath and digestion, soak two crushed cloves in the lemon juice with the chopped anchovies for 20 minutes or so. The salt in the anchovies will draw out the garlic flavor; then remove and discard the garlic, add the oil. Italian grandma technique...

jim in japan

So delicious! We ate it as a deeply satisfying lunch with crusty bread and some roasted asparagus. The quality of the anchovies is key.

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