Name: Treviso and Radish Salad with Walnut–Anchovy Dressing
Yield: 4 Servings
Ingredients: ¾ cup walnuts; 2 oil-packed anchovy fillets, drained, finely chopped; 1 garlic clove, finely grated; ¼ cup olive oil; 2 tablespoons Champagne vinegar or white wine vinegar; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper; 2 small heads of Treviso radicchio, thinly sliced lengthwise; 1 celery stalk, thinly sliced; 4 radishes, thinly sliced; ½ cup fresh parsley leaves with tender stems

Image may contain Food Dish Meal Plant Seasoning Blade Weapon Knife and Weaponry

Christopher Testani

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

Recipe notes