Grilled Radicchio Salad with Anchovy Dressing

For years I was convinced that I hated anchovies. I shuddered at the thought of voluntarily consuming them. I thought they were salty and smelled and tasted like a chum bucket (clearly something I eat regularly). Not something I wanted to eat.

But magazines and blogs and TV kept telling me that cooked I would like them. They were nutty and you couldn’t taste them. They just added that little something extra.

“Lies! All lies!” I thought yelled at the magazines/blogs/TV.

As it turns out they were all right. Anchovies are nutty (in a good way, not like Eddie Murphy in well, anything not animated in the last 10 years). I made a mistake. I love anchovies.

I love them in pasta. I love them in Caesar salad. I love them fresh, salted or packed in oil. What I don’t love is anchovies on pizza. That is gross and not acceptable. My dad spent my formative years ordering anchovies on pizza, and any hint of anchovy on my slice would cause me to freak the fuck out. It still might cause my to flip out, but in the name of maintaining my foodie street cred, I keep it on the DL. No, not the disabled list. On the down low.

Chances are, you’re like most of the world (and definitely me a few years ago) and think you don’t like anchovies. Well, if you like Caesar salad dressing, I think you will really like this dressing. The anchovies, wait for it, are nutty. Not fishy in the slightest. I know, I know, such a cliche, but it is true. Why? Because I said so.

I think that anchovy dressing, given that it is still has an assertive flavor, pairs best with other bold flavors. I had some heads of radicchio lying around that were just begging to be quartered and grilled. Hot off the grill and nicely charred, the radicchio is no longer a bitter background player, but the main character in an epic display of flavor. (Too far? Probably. My censoring knows no bounds). For creaminess, I add cannellini beans (from a can. What is this world coming to?) which help mellow the bitterness with every bite they are in. For crunch and freshness, add a big handful (or two) of chopped romaine and some croutons. Finished with a shower of grated ricotta salatta, it was a winter salad full of the big, hearty flavors I wanted with none of the guilt.

And it just dawned on my how amazing it would be with an egg (poached or fried) on top. Because what isn’t better with a poached egg on top?

Oh, did you want more than 2 only okay at best pictures that are almost identical? Well you don't get them because they were blurry and I didn't notice until I had eaten the salad. Ooops.

Grilled Radicchio Salad with Anchovy Dressing (printable)
The measurements for the salad aren’t exact. I wasn’t really following a recipe, but my dad tried a bite of the salad, looked at me and said “You’re blogging this right?”. If you can’t find the ricotta salata, you can use parmesan instead but start with 1/4 cup add more as needed

And I know you think you don’t like anchovies, but my grandfather, who hates fish ate the salad--dressing and all--without noticing the anchovy. If you really can't wrap your head around anchovies, use your favorite garlicky dressing instead.

Anchovy Vinaigrette:
5 fillets anchovies
2 cloves garlic
2 tablespoons red wine vinegar
1 tablespoon lemon juice (or more to taste)
1/2 cup olive oil
Salt and pepper

In the work bowl of a small food processor, blend the anchovies and garlic until finely minced. Add the red wine vinegar and lemon juice and pulse to combine. With the machine running, slowly drizzle in the olive oil. Check for acid and season with salt and pepper.

For the salad:
3 heads radicchio
1-2 handfuls of torn romaine lettuce
1/4 cup slivered almonds, toasted
1/3 cup grated ricotta salada
1 can cannellini beans, rinsed and drained
1/2 lemon
Olive oil
Salt and pepper
Croutons (optional)

1 recipe anchovy dressing

Preheat a grill or a broiler over high heat. Remove the tough outer leaves from the radicchio, and quarter through the core, so the pieces stay together. In a large bowl, toss the radicchio with olive oil, salt and pepper. Place on the hot grill, and cook for 2-3 minutes on each side until the whole thing is charred.

Allow the radicchio to cool to room temperature then slice into bite size pieces and place in a large bowl. Add the romaine, almonds, cheese, and beans. Toss with the anchovy dressing the juice from the 1/2 lemon. If using, add the croutons. Serve immediately.

Comments

[Delishhh]

Great recipe - i am all for anchovies in my recipe :)

[Jennie (the gf-gf)]

I am definitely scared of anchovies - one bad anchovy experience was enough to put me off them forever :-(

BUT - I love grilled raddichio! I'm not sure why it's not served cooked more often, it's so much better cooked than raw!

[Gina @ Running to the Kitchen]

Ok, so you might've convinced me to give them another shot. I tried one (whole!) a few months ago at a tapas restaurant and almost spit it out. I'm not one to be picky about food but those little buggers gross me out! Maybe I just need to chop them up smaller?

[Lorraine @ Not Quite Nigella]

I used to be the same but then I realised a little goes a long way. And then white anchovies are so delicious too! :D

[Deanna]

Delishh-it took me awhile to come around, but I'm glad I did.

Jennie-grilled radicchio is amazing. I feel like it is really underrated.

Gina- do it! I really don't think you'll be able to taste the anchovy.

Lorraine-white anchovies were the introduction that really changed my perspective. And a little really does go a long way.

[Em (Wine and Butter)]

This salad sounds totally fabulous - I LOVE anchovies (especially on pizza, so we better never go out for THAT together!). I love the idea of a Caesar salad without meat too - totally delicious sounding - I might make this this weekend you know! xox

[Em (Wine and Butter)]

ps - is there any way of subsribing to your posts by email?? I havent been able to work out how!

[Em (Wine and Butter)]

Also I LOVE your 'About Me' section.

So cute! You're going to make some guy really happy one day... I just KNOW it!

[Sydney @ The Crepes of Wrath]

My husband and I absolutely adore anchovies - most people seem scared of them, but they wouldn't be if they realized how many dishes already have anchovies in them! I will definitely use this dressing recipe - thank you!

[Deanna]

Em-Please do its so good! And I've been thinking it would be even better with some white anchovies with it but they are annoyingly expensive here. And I FINALLY added the subscribe by email option. I keep all of my blogs in a reader and I never thought to do it. Then I tried to add it before I'd had a cup of coffee this morning.

Sydney-So true. And I think a lot of people have bad experiences with canned anchovies. Maybe starting with fresh is a better intro. But what do I know? I have a very strange penchant for canned fish.

[foodwanderings]

I always wanted to grill radicchio but never did. I wonder what stopped me?! Love the dressing with anchovies!!

[Barbara]

What a clever and fun way to serve a Caesar. Fondue is a filamy favorite and I'm looking forward to preparing this salad variation next time I make it. Everybody love to dip so I know this will be a hit.Carrot and celery sticks would be excellent dippers too.

[Artem]

Kimberley I love Jamie at Home, but the good news is that most of his recipes are onilne anyway. I love the rustic look of his books and the photography. I wish it wasn't so hard to choose which cookbooks to get, but it's nice to have the selection.Sues I've heard the iPad is great for that. You're right, space does become an issue when purchasing big, hard-cover cookbooks (the best kind) :)Cilantropist Thanks, Amanda! The sauce is really good and can be used in many applications. I've had Jamie's book about 3 months and it was good I picked it up again and looked through it. There are several recipes I'm excited to try, but so many recipes, so little time.