Equipment
Ingredients
Salad Base
- 200 g radicchio, cored and roughly torn
- 2 pear, cored and thinly sliced
Anchovy Vinaigrette
- 15 g anchovy fillets in oil, drained and finely minced
- 1 garlic, minced to a paste
- 10 g dijon mustard
- 20 ml white wine vinegar
- 60 ml extra virgin olive oil
- 2 g black pepper, freshly ground
Garnishes
- 80 g roquefort cheese, crumbled
- 50 g walnuts, toasted and roughly chopped
Nutrition (per serving)
Method
Mince the anchovy fillets and garlic clove on a cutting board, using the flat side of your chef's knife to smash them into a fine, uniform paste.
Transfer the anchovy and garlic paste to a small bowl. Add the Dijon mustard and white wine vinegar, whisking until combined. Slowly stream in the extra virgin olive oil while whisking continuously until the vinaigrette is thick and emulsified. Season with freshly ground black pepper.
Core the pears and slice them thinly. Tear the prepared radicchio leaves into bite-sized pieces and place them in a large mixing bowl.
Add the sliced pears to the large mixing bowl with the radicchio. Drizzle the emulsified anchovy vinaigrette over the top and gently toss until the leaves and fruit are evenly coated.
Transfer the dressed salad to a serving platter. Evenly scatter the crumbled Roquefort cheese and toasted chopped walnuts over the top. Serve immediately.
Chef's Notes
- For the best texture, ensure your salad greens are completely dry before tossing. Wet leaves will repel the oil-based dressing and dilute its flavor.
- If preparing for a large Thanksgiving dinner, you can make the vinaigrette up to 3 days in advance. Keep it in a sealed jar in the refrigerator and shake vigorously before using.
- Do not add additional salt to the vinaigrette until after tossing the salad and tasting it. The anchovies and Roquefort cheese both provide substantial saltiness.
- Roquefort is traditional and packs a wonderful salty punch, but a milder Gorgonzola dolce or Danish blue can be substituted if you prefer a less assertive cheese flavor.
Storage
Refrigerator: 2 days — Store dressing and undressed components separately. Dressed salad will wilt immediately.
