Photo: Yunhee Kim; Styling: Robyn Valarik
YieldsServes 8 (serving size: 2 cups)
AuthorEthan Stowell
Made without egg for binding, this perfectly balanced dressing, generous with anchovies, goes together in a hurry and has a rustic look. Try it on kale and radicchio, as we've done here, or with more bitter chicories the way Ethan Stowell serves it at Staple & Fancy Mercantile in Seattle.

How to Make It

Step 1
1

Whisk anchovies, garlic, lemon juice, oil, 2 tbsp. water, the salt, and pepper in a very large bowl. Don't worry that the dressing doesn't emulsify; it will come together more when you add the cheese.

Step 2
2

Add 3/4 cup parmesan and the greens and mix with your hands. Set salad on plates. Add more parmesan if you like.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 8 anchovy fillets, minced
 1 garlic clove, minced
  Juice of 1 lemon
 1/2 cup extra-virgin olive oil
 1/2 teaspoon kosher salt
 1/4 teaspoon pepper
  About 3/4 cup grated parmesan cheese
 3/4 pound curly kale, ends and tough ribs trimmed, cut crosswise into 1-in. ribbons
 1/2 pound radicchio, cut crosswise into 1-in. ribbons

Directions

Step 1
1

Whisk anchovies, garlic, lemon juice, oil, 2 tbsp. water, the salt, and pepper in a very large bowl. Don't worry that the dressing doesn't emulsify; it will come together more when you add the cheese.

Step 2
2

Add 3/4 cup parmesan and the greens and mix with your hands. Set salad on plates. Add more parmesan if you like.

Step 3
3

Note: Nutritional analysis is per serving.

Kale and Radicchio Salad with Broken Caesar Dressing