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