Rating: 5 stars
2 Ratings
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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.

Ethan Stowell
This Story Originally Appeared On sunset.com


Credit: Yunhee Kim; Styling: Robyn Valarik

Recipe Summary

20 mins
Serves 8 (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Note: Nutritional analysis is per serving.


Staple & Fancy Mercantile, Seattle, Washington

Nutrition Facts

178 calories; calories from fat 81%; protein 5g; fat 17g; saturated fat 3.4g; carbohydrates 3.9g; fiber 0.6g; sodium 370mg; cholesterol 10mg.