2teaspoonsdate molasses, brown sugar, honey, or maple syrup
¼cupextra-virgin olive oil
freshly ground black pepper
Instructions
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.
Notes
If you don’t have date molasses but are lucky enough to have small, soft Barhi dates that taste like caramel, substitute 2 finely chopped dates for the 2 teaspoons date molasses.