Chicory Caesar Salad

Name: Chicory Caesar Salad
Yield: 8 servings
Ingredients: 2 oil-packed anchovy fillets; 1 garlic clove, finely chopped; ½ cup coarsely chopped parsley; ¼ cup extra-virgin olive oil; ⅓ cup fresh lemon juice; ½ tsp. kosher salt; 2 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large pieces; 1 oz. Pecorino Romano; Freshly ground black pepper

By Janice Tiefenbach

November 19, 2019

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table. Use as many different varieties of chicories as you can find. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Recipe notes

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