Equipment
Ingredients
Salad Base
- 200 g radicchio, cored and roughly torn
- 2 pear, cored and thinly sliced
Anchovy Vinaigrette
- 15 g anchovy fillets in oil, drained and finely minced
- 1 garlic, minced to a paste
- 10 g dijon mustard
- 20 ml white wine vinegar
- 60 ml extra virgin olive oil
- 2 g black pepper, freshly ground
Garnishes
- 80 g roquefort cheese, crumbled
- 50 g walnuts, toasted and roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 356 kcal
- Protein
- 8 g
- Carbohydrates
- 17 g
- Fat
- 30 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 541 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 21 mg
- Potassium
- 346 mg
- Calcium
- 177 mg
- Iron
- 1.3 mg
- Magnesium
- 41 mg
- Phosphorus
- 163 mg
- Zinc
- 1.3 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 141 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.19 mg
- Niacin
- 1.3 mg
- Folate
- 58 mcg
- Water
- 125 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Mince the anchovy fillets and garlic clove on a cutting board, using the flat side of your chef's knife to smash them into a fine, uniform paste.
Transfer the anchovy and garlic paste to a small bowl. Add the Dijon mustard and white wine vinegar, whisking until combined. Slowly stream in the extra virgin olive oil while whisking continuously until the vinaigrette is thick and emulsified. Season with freshly ground black pepper.
Core the pears and slice them thinly. Tear the prepared radicchio leaves into bite-sized pieces and place them in a large mixing bowl.
Add the sliced pears to the large mixing bowl with the radicchio. Drizzle the emulsified anchovy vinaigrette over the top and gently toss until the leaves and fruit are evenly coated.
Transfer the dressed salad to a serving platter. Evenly scatter the crumbled Roquefort cheese and toasted chopped walnuts over the top. Serve immediately.
Chef's Notes
- For the best texture, ensure your salad greens are completely dry before tossing. Wet leaves will repel the oil-based dressing and dilute its flavor.
- If preparing for a large Thanksgiving dinner, you can make the vinaigrette up to 3 days in advance. Keep it in a sealed jar in the refrigerator and shake vigorously before using.
- Do not add additional salt to the vinaigrette until after tossing the salad and tasting it. The anchovies and Roquefort cheese both provide substantial saltiness.
- Roquefort is traditional and packs a wonderful salty punch, but a milder Gorgonzola dolce or Danish blue can be substituted if you prefer a less assertive cheese flavor.
Storage
Refrigerator: 2 days — Store dressing and undressed components separately. Dressed salad will wilt immediately.
Troubleshooting
Radicchio is overwhelmingly bitter
Cause: Certain varieties of chicory can hold excessive sharp, bitter compounds
Fix: Before assembling, soak the torn radicchio leaves in ice water for 15 minutes, drain, and dry thoroughly. Alternatively, add a small drizzle of honey to the dressing.
Prevention: Select younger heads of radicchio which tend to be milder
Vinaigrette is broken or greasy
Cause: Olive oil was added too rapidly for the emulsion to form
Fix: Place a teaspoon of warm water or an extra pinch of Dijon mustard in a clean bowl, then slowly whisk the broken dressing into it.
Prevention: Stream the oil in drop by drop initially, whisking vigorously before adding a steady stream
Cultural Context
This salad profile draws heavy inspiration from classic French bistro fare, where assertive, bitter chicories are often paired with rich, pungent ingredients. The use of an umami-packed anchovy dressing cuts through the crisp, watery crunch of the greens while creating a bridge to the sharp blue cheese and sweet orchard fruits.
