Sunday, December 9, 2018

Arugula & Radicchio Salad w/ Anchovy-Dijon Vinaigrette

This savory salad from Melissa Clark in the New York Times is the perfect antidote to all the upcoming holiday sweets.

Comments from readers who made this salad include:

"My husband thinks he doesn't like radicchio or anchovies, but this salad, he adores."

"No matter how much of this salad I prepare, it is never, ever, enough.

"This is my go-to salad for dinner parties."

Almost too simple to be so good, rotate this salad into your holiday menu and take a bow!


My Paleo Marin Rating: 4.8 Persimmons

Ingredients:

For the Dressing:

2 garlic cloves, finely chopped
Pinch of salt

3 Tablespoons red wine vinegar
Image from Roland
website here
1 Tablespoon Dijon mustard, preferably Edmound Fallot brand
1 tin flat anchovies, drained and chopped finely, preferably Roland Flat Fillets of Anchovies in Olive Oil

1/2 cup extra virgin olive oil
Salt and Pepper to taste

For the Salad:

2 quarts baby arugula, cleaned (5 oz. prepared container at Whole Foods)
1 small head radicchio, trimmed and thinly sliced

Salt and Pepper to taste

Optional: 1/2 cup Pomegranate seeds

Directions:

For the Dressing:

1. In a mortar and pestle (or with the flat side of a knife), make a paste out of the garlic and salt.

2. In another small bowl, whisk together the garlic paste, vinegar, Dijon mustard, and chopped anchovies. Slowly whisk in the olive oil, and add salt and pepper to taste.

For the Salad:

1. In a large salad bowl, toss the arugula and radicchio together. When ready to serve, add enough dressing to just coat the greens. Taste for salt and pepper.

2. Place salad on a serving platter or individual plates. Sprinkle with pomegranate seeds, if using.

#paleo #salad #arugula #radicchio #anchovies #sidedish #NYT #savory

Recipe adapted from New York Times link here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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