Salad With Anchovy-Mustard Vinaigrette

5.0(874)

Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it’s tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.

by Melissa Clark

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Quick

Servings

8 servings

Total time

10 min

Calories / serving

136 kcal

Ingredients (8)

serves

2 garlic cloves, finely choppedgarlic
Kosher salt and black pepper, as neededpepper
6 anchovy fillets, finely chopped
1 tablespoon Dijon mustarddijon-mustard
4 teaspoons fresh lemon juice, more to tastelemon
1/2 cup extra-virgin olive oilolive-oil
2 quarts cleaned arugulaarugula
1 small head radicchio, trimmed and thinly slicedradicchio

Instructions (2 steps)

01To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
02In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.

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Rich recipe — supports nutrition-aware planning.