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.

How to Make It

Step 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.

Step 2

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

Step 3

Note: Nutritional analysis is per serving.

Staple & Fancy Mercantile, Seattle, Washington

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