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Kale and Radicchio Salad with Broken Caesar Dressing

Photo: Yunhee Kim; Styling: Robyn Valarik
Total time 20 mins
Yield Serves 8 (serving size: 2 cups)
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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.

Staple & Fancy Mercantile, Seattle, Washington