New York Times
Radicchio Salad With Anchovy Vinaigrette
Author:Florence Fabricant
8 Ingredients
15 mins
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.
Serves
1
Serves
1
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