Christopher Testani
A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.
Recipe information
Yield
4 Servings
Ingredients
¾ cup walnuts
2 oil-packed anchovy fillets, drained, finely chopped
1 garlic clove, finely grated
¼ cup olive oil
2 tablespoons Champagne vinegar or white wine vinegar
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
2 small heads of Treviso radicchio, thinly sliced lengthwise
1 celery stalk, thinly sliced
4 radishes, thinly sliced
½ cup fresh parsley leaves with tender stems
Preparation
Step 1
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
Step 2
Pulse anchovies, garlic, oil, and ½ cup walnuts in a food processor to a coarse purée. Stir in vinegar, lemon zest, and lemon juice; season with salt and pepper.
Step 3
Toss radicchio, celery, radishes, and parsley in a large bowl with half of the dressing, then drizzle remaining dressing over. Crush remaining walnuts and serve salad topped with walnuts.
