I’m captivated by winter chicories; Tardivo and Treviso—with their tangled, tightly bundled, elongated leaves—are varieties that look like sea creatures. Castelfranco radicchio, with its delicate pink-flecked leaves, looks painterly, like a bouquet of peonies. The bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.
Odette William’s Simple Pasta is available now here.
Winter Chicories with Date & Anchovy Dressing
- 5 to 6 cups mixed winter chicories
- 3 anchovies, finely chopped
- 1 garlic clove, finely grated
- ¼ teaspoon kosher salt
- 2 tablespoons lemon juice
- 2 teaspoons champagne vinegar or sherry vinegar
- 2 teaspoons date molasses, brown sugar, honey, or maple syrup
- ¼ cup extra-virgin olive oil
- freshly ground black pepper
- In cool water, wash the chicories, dry thoroughly in a clean dish towel or salad spinner, and then arrange in a large serving bowl.
- In a mortar and pestle (or using the side of a large knife and a cutting board), mash the anchovies, garlic, and salt until they become a thick paste. Add the lemon juice, vinegar, and molasses and stir to combine. Slowly whisk in the olive oil.
- Toss the chicories with the anchovy dressing, and finish with some cranks of pepper just before serving.
Reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.