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Kale and Radicchio Salad with Broken Caesar Dressing





Yields
Serves 8 (serving size: 2 cups)



Total Time
20 mins

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.

su-Kale and Radicchio Salad with Broken Caesar Dressing




Photo: Yunhee Kim; Styling: Robyn Valarik
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 178Calories from Fat 81
% Daily Value *
Total Fat 17g27%

Saturated Fat 3.4g17%
Cholesterol 10mg4%
Sodium 370mg16%
Total Carbohydrate 3.9g2%

Dietary Fiber 0.6g3%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.