“The peppery bite of radishes and the bright licorice crunch of fennel ignite the endive in this salad,” he writes in his new cookbook, “Jeffrey Saad’s Global Kitchen: Recipes Without Borders” (Ballantine Books, $22). The vinaigrette is light yet full of flavor, infused with the sharp sweetness of shallots and the subtle umami of anchovy — a perfect beginning to osso bucco or anything heavy meat course.”
Endive, Radish and Fennel Salad with Anchovy Vinaigrette
1/4 cup fresh lemon juice, plus a squeeze to taste
2 tablespoons finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1/2 cup olive oil
3/4 teaspoon kosher salt
1 cup thinly sliced radishes
3 cups thinly sliced fennel
3 cups thinly sliced endive
1/2 cup shaved Parmesan cheese
In a food processor, puree the lemon juice, shallots, mustard, anchovy paste, olive oil and 1/4 teaspoon of the salt until smooth. Strain, pressing out all the liquid. Discard the solids.
In a small bowl, toss the radishes and fennel with the remaining 1/2 teaspoon salt and the squeeze of lemon juice. Make sure the radishes and fennel are cut thin and lay fairly flat in the marinade so that they marinate evenly. Let sit for 15 minutes.
In a large bowl, toss the radishes, fennel and endive. Using tongs, mix with some of the vinaigrette and taste. Evenly coat the endive.
Divide among four plates. Garnish with the Parmesan cheese, and serve.
Makes 4 servings.
From “Jeffrey Saad’s Global Kitchen: Recipes Without Borders”