White Anchovy and Grilled Radicchio Bread Salad

Name: White Anchovy and Grilled Radicchio Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil, plus more for brushing; 5 garlic cloves; 6 ounces rustic Italian bread, torn into 1 1/2-inch pieces; Kosher salt; Freshly ground pepper; 1 large head of radicchio quartered through the core; 2 teaspoons honey, plus more for drizzling; 1/4 cup white verjus (see Note); 1 teaspoon soy sauce; 1 jalapeno, seeded and minced; 1 1/2 tablespoons minced fresh ginger; 1 tablespoon minced preserved lemon rind (optional; see Note) or 1 teaspoon grated lemon zest; 3 plum tomatoes, cut into 3/4-inch dice; 2 roasted red bell peppers, cut into 3/4-inch dice; 1 English cucumberhalved lengthwise, seeded and sliced crosswise 1/4 inch thick; 4 scallions, thinly sliced; 2 celery ribs, thinly sliced crosswise, plus 1/2 cup celery leaves; 3 ounces white anchovy fillets (alici or boquerones), cut into 3/4-inch pieces (see Note); 1 cup lightly packed flat-leaf parsley

Servings: persons

1/2 cup extra-virgin olive oil, plus more for brushing
5 garlic cloves
6 ounces rustic Italian bread, torn into 1 1/2-inch pieces
Kosher salt
Freshly ground pepper
1 large head of radicchio quartered through the core
2 teaspoons honey, plus more for drizzling
1/4 cup white verjus (see Note)
1 teaspoon soy sauce
1 jalapeno, seeded and minced
1 1/2 tablespoons minced fresh ginger
1 tablespoon minced preserved lemon rind (optional; see Note) or 1 teaspoon grated lemon zest
3 plum tomatoes, cut into 3/4-inch dice
2 roasted red bell peppers, cut into 3/4-inch dice
1 English cucumberhalved lengthwise, seeded and sliced crosswise 1/4 inch thick
4 scallions, thinly sliced
2 celery ribs, thinly sliced crosswise, plus 1/2 cup celery leaves
3 ounces white anchovy fillets (alici or boquerones), cut into 3/4-inch pieces (see Note)
1 cup lightly packed flat-leaf parsley

1
Preheat the oven to 350.
2
In a blender, blend the 1/2 cup of olive oil with the garlic until smooth.
3
On a rimmed baking sheet, toss the bread with the garlic oil and season with salt and pepper.
4
Spread the bread in a single layer and bake for about 15 minutes, stirring once, until golden and barely crisp.
5
Let cool completely.
6
Meanwhile, light a grill or preheat a grill pan.
7
Brush the cut sides of the radicchio with olive oil and drizzle with a little honey.
8
Grill the radicchio cut side down over high heat, turning once, until charred and just starting to soften, about 3 minutes.
9
Let cool completely, then cut into 1-inch pieces; discard the cores.
10
In a large bowl, whisk the 2 teaspoons of honey with the verjus, soy sauce, jalapeno, ginger and preserved lemon, if using.
11
Add the tomatoes, roasted red peppers, cucumber, scallions, sliced celery and celery leaves and toss well.
12
Stir in the croutons, grilled radicchio, anchovies and parsley and season with salt and pepper.
13
Serve right away.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, plus more for brushing, 5 garlic cloves, 6 ounces rustic Italian bread, torn into 1 1/2-inch pieces, Kosher salt, and more.

Yes, White Anchovy and Grilled Radicchio Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!