Kale and Radicchio Salad with Broken Caesar Dressing

Kale and Radicchio Salad with Broken Caesar Dressing Recipe
Photo: Yunhee Kim; Styling: Robyn Valarik
Made without egg for binding, this perfectly balanced dressing, generous with anchovies, goes together in a hurry and has a rustic look. Try it on kale and radicchio, as we've done here, or with more bitter chicories the way Ethan Stowell serves it at Staple & Fancy Mercantile in Seattle.


Serves 8 (serving size: 2 cups)
Total time: 20 Minutes

Recipe from


Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 178
Caloriesfromfat 81 %
Protein 5 g
Fat 17 g
Satfat 3.4 g
Carbohydrate 3.9 g
Fiber 0.6 g
Sodium 370 mg
Cholesterol 10 mg


8 anchovy fillets, minced
1 garlic clove, minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
About 3/4 cup grated parmesan cheese
3/4 pound curly kale, ends and tough ribs trimmed, cut crosswise into 1-in. ribbons
1/2 pound radicchio, cut crosswise into 1-in. ribbons


1. Whisk anchovies, garlic, lemon juice, oil, 2 tbsp. water, the salt, and pepper in a very large bowl. Don't worry that the dressing doesn't emulsify; it will come together more when you add the cheese.

2. Add 3/4 cup parmesan and the greens and mix with your hands. Set salad on plates. Add more parmesan if you like.

Note: Nutritional analysis is per serving.

Ethan Stowell,

Staple & Fancy Mercantile, Seattle, Washington,


January 2012
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