Ingredients
- For the Toasted Bread Crumbs:
- 1 tablespoon (15ml) extra-virgin olive oil
- 3 tablespoons panko-style bread crumbs
- Kosher salt
- For the Anchovy Vinaigrette:
- 1 medium clove garlic
- 1 small shallot ( about 1 1/2 ounces, 42g), sliced
- 4 oil-packed anchovy fillets (see note)
- 1 tablespoon (15ml) fresh lemon juice, from half a lemon
- 1 tablespoon (15ml) sherry vinegar
- 1 teaspoon (5ml) Dijon mustard
- 5 tablespoons (75ml) extra-virgin olive oil
- For the Salad:
- 1 stalk celery (about 4 ounces, 115g), peeled and sliced thinly on a bias
- 1 small fennel bulb (about 8 ounces, 225g), trimmed, cored, and sliced thinly
- 1 head radicchio (about 8 oz, 225g), leaves separated, large ones torn into 3-inch pieces, small ones left whole, rinsed and spun dry
- 2 Belgian endive (about 8 ounces, 225g), leaves separated and cut crosswise into 1-inch pieces, rinsed and spun dry
- Handful of flat-leaf parsley leaves (about 1/2 ounce, 14g), rinsed and spun dry
- Kosher salt
- 2 tablespoons (30ml) fresh lemon juice, from 1 lemon
- 2 tablespoons (30ml) extra-virgin olive oil
- For Serving:
- 2 ounces (57g) Parmigiano-Reggiano, shaved
- Flaky salt, such as Maldon, for garnish
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