Kale and Radicchio Salad with Broken Caesar Dressing

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.

Yield: Serves 8 (serving size: 2 cups)
Recipe from Sunset

More From Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 81%
  • Protein: 5g
  • Fat: 17g
  • Saturated fat: 3.4g
  • Carbohydrate: 3.9g
  • Fiber: 0.6g
  • Sodium: 370mg
  • Cholesterol: 10mg


  • 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. 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. 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.
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