Radish And Escarole Salad With Anchovy Vinaigrette

1. 1

   To make the vinaigrette, chop the anchovies finely and put them in a medium bowl. Add the vinegar, a good pinch of salt and several grinds of pepper and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing. Set aside.

2. 2

   Scrub the radishes under running water and trim off the tops and tails. Slice them into thin matchsticks (you should have about 1 cup julienned radish). Put in a large salad bowl.

3. 3

   Clean and dry the escarole and slice it into 1/2-inch ribbons (you should have about 5 cups). Add to the salad bowl.

4. 4

   Toss about two-thirds of the dressing with the salad, taste and add more if you like. Serve immediately.

* Per serving · 4 servings · Values may vary.

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