Name: Radicchio and Parsley Salad with Anchovy Dressing
Yield: Makes 6 servings
Ingredients: 1 large head of radicchio, quartered, cored, sliced lengthwise; 3/4 cup whole Italian parsley leaves; 1 tablespoon fresh lemon juice; 1 tablespoon drained capers; 1 teaspoon chopped anchovy fillets; 1 small garlic clove, chopped; 2 tablespoons extra-virgin olive oil

This works as a first course or as a side.

Recipe information

Yield
Makes 6 servings

Ingredients

1 large head of radicchio, quartered, cored, sliced lengthwise

3/4 cup whole Italian parsley leaves

1 tablespoon fresh lemon juice

1 tablespoon drained capers

1 teaspoon chopped anchovy fillets

1 small garlic clove, chopped

2 tablespoons extra-virgin olive oil

Preparation

Mix radicchio and parsley in large bowl. Whisk lemon juice, capers, chopped anchovy fillets, and garlic in small bowl to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper.

TagsSalad Radicchio Chicory Leafy Greens Vegetable Parsley Herbs & Spices Anchovy Fish Seafood Side Dinner Dairy Free Gluten Free Nut Free Keto Easy Quick 30 Minutes or Less No-Cook Bon Appétit

Recipe notes

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