Equipment
Ingredients
Salad Base
- 250 g radicchio, cored and torn into bite-sized pieces
- 150 g belgian endive, root trimmed, leaves separated
- 350 g bosc pears, cored and thinly sliced
- 100 g roquefort cheese, crumbled
- 75 g walnuts, toasted and roughly chopped
Anchovy Vinaigrette
- 15 g anchovy fillets packed in olive oil, drained and finely minced
- 4 g garlic, minced to a fine paste
- 15 g dijon mustard
- 30 ml white wine vinegar
- 60 ml extra virgin olive oil
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 288 kcal
- Protein
- 7 g
- Carbohydrates
- 14 g
- Fat
- 24 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 432 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 17 mg
- Potassium
- 341 mg
- Calcium
- 151 mg
- Iron
- 1.1 mg
- Magnesium
- 40 mg
- Phosphorus
- 150 mg
- Zinc
- 1.2 mg
- Vitamin A
- 51 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 116 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.0 mg
- Folate
- 59 mcg
- Water
- 127 g
Sources: USDA FoodData Central
Method
Place the minced anchovy fillets and garlic paste into a small mixing bowl.
Add the Dijon mustard and white wine vinegar to the anchovy mixture. Whisk vigorously while pouring the extra virgin olive oil in a slow, steady stream until the dressing is fully emulsified and thickened. Season with freshly cracked black pepper.
Core the radicchio and trim the root ends of the Belgian endive. Tear the radicchio leaves into bite-sized pieces and separate the endive leaves. Place all greens into a large mixing bowl.
Quarter and core the Bosc pears, then slice them thinly. Add the pear slices to the bowl with the chicory greens.
Pour the prepared vinaigrette over the salad greens and pears. Gently toss the ingredients using your hands or wide salad tongs to ensure everything is lightly and evenly coated.
Transfer the dressed salad to a serving platter. Scatter the crumbled Roquefort cheese and toasted walnuts over the top. Serve immediately while the greens are crisp.
Chef's Notes
- To achieve a completely smooth dressing, mash the anchovies and garlic with a pinch of coarse salt using the flat side of a chef knife before transferring to the bowl.
- Choose pears that yield slightly to pressure near the stem but remain firm throughout the body. Overripe pears will turn to mush when tossed with the heavy greens.
- For a gentler raw garlic note, let the minced garlic sit in the measured white wine vinegar for 10 minutes before adding the mustard and oil. The acid will neutralize the harsh allium bite.
- Always dress chicories with your hands. Tongs can easily bruise the delicate endive leaves and crush the ripe pear slices.
Storage
Refrigerator: 1 day — Store the dressing separately in an airtight jar for up to 1 week. The assembled salad will wilt quickly and should be consumed immediately.
Troubleshooting
Vinaigrette is broken or separated
Cause: Olive oil was added too quickly to the vinegar and mustard base
Fix: Add a teaspoon of warm water or a small dab of mustard to a clean bowl, then slowly whisk the broken dressing into it
Prevention: Drizzle the oil in a very slow, steady stream while whisking constantly
Salad greens are excessively bitter
Cause: Natural variation in the radicchio or endive growing conditions
Fix: Before assembling, soak the torn leaves in ice water for 15 minutes, then dry thoroughly in a salad spinner to mellow the bitterness
Prevention: Select younger, smaller heads of chicory which tend to be milder
Salad is soggy and limp
Cause: Salad was dressed too far in advance of serving
Fix: Cannot be fixed once the acid in the dressing has broken down the cell walls of the greens
Prevention: Keep dressing and salad components separate until the exact moment of serving
Cultural Context
Chicory salads featuring fruits and blue cheese have deep roots in French bistro culture, where sharp, bitter greens are celebrated rather than masked. The addition of an anchovy dressing nods to Mediterranean influences, bridging the gap between a classic Roquefort salad and a bold Caesar. Served as a palate-cleansing course or a festive holiday side, it perfectly balances sweet, salty, bitter, and umami profiles.
