$5 Flat Rate Shipping on Orders Over $100
This salad is a study in dynamic contrasts.
Cool greens, warm dressing. Bitter chicories, salty capers and umami-rich anchovies. The dressing will be quite intensely flavored when you taste it in the pan but don’t worry, it will be balanced perfectly by the hearty greens and fresh fennel.
~ Mona Johnson & Jaret Foster, guest contributors and owners of Tournant
Ingredients
For the shopping list
mixed chicories, cleaned and torn into bite size pieces
fennel bulb, halved lengthwise and thinly sliced
garlic, minced
Edible flower petals (optional)
Dried shrimp (optional)
From our shop
$15 - San Sebastian - Spain
$17 - Pantelleria - Sicily
$16 - Napa - California
$32 - Umbria - Italy
Equipment
From the kitchen
Small Skillet
Mixing Spoon
Measuring Cups
Measuring Spoons
For your chicory blend, go for a mixture of as many colors, shapes and textures as you can.
Try any combination of radicchio, Treviso, Tardivo, frisee, endive, hearts of escarole, the gloriously speckled Castelfranco or the marvelously pink Rosa del Veneto.
Step 1
Warm olive oil in a skillet over medium heat. Add anchovies and garlic and cook, stirring, until garlic is fragrant and anchovies collapse into a paste. Remove from heat and add capers and vinegar to pan, stirring to combine. Taste and adjust with more vinegar or oil as needed.
Step 2
Pile chicories attractively on a platter. Spoon dressing over the salad and sprinkle with flower petals, if desired. Serve the dried shrimp in a little bowl on the side for guests to garnish their salads.
