This intense, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and includes a major pop of color to your table. Usage as various ranges of chicories as you can discover. This dish is from Montreal’s cozy-cool coffee-pizza-wine dining establishment Elena.

Active ingredients

• 2 oil-packed anchovy fillets
• 1 garlic clove, carefully sliced
• 1/2 cup coarsely sliced parsley
• 1/4 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 tsp. kosher salt
• 2 pound. combined chicories (such as endive, radicchio, frisée, and/or escarole), torn into big pieces
• 1 oz. Pecorino Romano
• Newly ground black pepper

Preparation

• Mash anchovies and garlic on a cutting board with the side of a chef’s knife up until you have actually developed a paste. Transfer paste to a big bowl and include parsley, oil, lemon juice, and salt and blend well to integrate. Include chicories to bowl with dressing and toss to coat.

• Transfer salad to a plate and shave Pecorino over. Season with pepper.