It’s A Perfect Chicory and Anchovy Vin

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If I wasn’t already married, I might call this marry me salad. When my husband first tasted this he was more enthusiastic about a salad than I have ever seen him, and made the bold statement, “This is my new favorite thing!” I will admit it is perfection and my new favorite fall combo.

If you think you aren’t an anchovy lover do not be afraid of the reckless amount of anchovy used in this vinaigrette. I promise it is not at all fishy, on the contrary, the anchovy gives this the perfect amount of savory umami that is needed to balance the punchy acidity, bitter chicory, sweet apple, and fatty prosciutto. It’s the perfect salad to go on your Holiday table.

The vinaigrette is made in a food processor, letting the machine do all the work for you. Add all of the ingredients except the oil, and process for a minute to combine. With the machine running, stream in the oil through the plunger in the lid of your food processor (pro tip: there is a very small hole in the bottom of the plunger that lets just the right amount of oil drip through at a time creating a perfect emulsification).

Mound up thin slices of prosciutto on a parchment-lined cookie sheet and crisp up in the oven just like bacon. Cut your apples into batons/sticks or whatever shape you like, this is my preferred shape for a salad that fits on a fork and into my mouth in one bite.

For your greens, any assortment of chicories or bitter greens like, escarole, Belgium endive, radicchio, etc. Here I’ve used what I had already on hand, Puntarelle, an Italian chicory, radicchio, and Belgium endive.

It's A Perfect Chicory and Anchovy Vin
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It’s A Perfect Chicory and Anchovy Vin

Recipe by Chef JenCourse: SaladsCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This punchy anchovy-packed salad has all the right notes for Fall, sweet, undeniably savory, acidity, and Umami.

Ingredients

  • Anchovy Vinaigrette

  • 1 – 3.35 oz jar anchovy fillet, oil drained, about 12-16 fillets

  • 3 cloves garlic

  • 1/3 cup Champagne vinegar

  • 1 Tbsp Dijon mustard

  • 2 Tbsp lemon juice

  • 2/3 cup extra-virgin olive oil

  • Kosher salt and freshly cracked black pepper

  • Crispy Prosciutto

  • 16 slices prosciutto

  • Chicory Salad

  • 2 lbs chicory assortment, ie: radicchio, endive, escarole, frisee, etc.

  • 2 apples, Braeburn, Honey Crisp, Pink Lady, Arkansas Black, etc (something crisp, sweet, and tart)

  • Anchovy Vinaigrette

  • Crispy Prosciutto

Directions

  • Anchovy Vinaigrette
  • In the bowl of a food processor place the anchovy fillets, garlic, dijon mustard, vinegar, and lemon juice, and process until combined.
  • With the machine running, slowly stream the oil through the plunger at the top of the machine, so the oil streams through at a slow pace to create an emulsion. Season with salt and pepper.
  • Crispy Prosciutto
  • Preheat oven to 400 degrees. Separate prosciutto slices and lay them out in circles on a parchment-lined cookie sheet. Place in the oven and cook for 8-10 minutes until the fat has rendered and the prosciutto is crispy like bacon. They should be a mahogany brown.
  • Salad
  • Tear the chicory greens into bite-sized pieces, wash, and spin dry.
  • Cut apples into sticks or whatever shape you desire. Gently toss the chicory and apples, seasoning with salt and pepper, and mound on a serving platter. Drizzle with some of the Anchovy Vinaigrette and serve the remaining vinaigrette on the side. Garnish with the crispy prosciutto and serve immediately.

Notes

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