Chicory Salad with Anchovy Vinaigrette and Torn Croutons
Thomas J. Story
The bold flavor of chicories can stand up to the punchy, garlicky, funky, briny vinaigrette. “Hands-down, my favorite rendition of a Caesar salad,” says Sonoma County chef Kelly Mariani.
How to Make It
1
Make the Vinaigrette: Pound the garlic to a paste with a mortar and pestle. Add anchovies and pound again. Add the mustard, vinegar, lemon, salt, and pepper and stir to combine. Transfer to a small bowl. Stir in the olive oil and taste. Adjust seasoning as you wish.
2
Make the croutons: Preheat oven to 325°F. Use your hands to tear the bread into bite-size pieces and place them in a mixing bowl. Drizzle the bread with a generous amount of olive oil, about 1⁄2 cup, a pinch of salt and some black pepper, and toss it around until fully coated. Lay the croutons out on a parchment-lined sheet tray and bake them for about 20 minutes, checking and rotating them halfway through.
3
Assemble the salad: Toss chicories with salt and pepper, a few tablespoons of vinaigrette, a big handful of Parmesan, and the torn croutons.
Ingredients
For the Vinaigrette
1 clove garlic
10 small anchovy filets
1 tsp Dijon mustard
¼ cup red wine vinegar
juice of half a lemon
2 pinches kosher salt, plus more to taste
about 10 turns of black pepper in a grinder
¾ cup olive oil
For the Salad
½ day-old loaf of levain
½ cup (or more) olive oil
kosher salt
black pepper
3 heads mixed chicories, torn
chunk of Parmesan, finely grated
Directions
1
Make the Vinaigrette: Pound the garlic to a paste with a mortar and pestle. Add anchovies and pound again. Add the mustard, vinegar, lemon, salt, and pepper and stir to combine. Transfer to a small bowl. Stir in the olive oil and taste. Adjust seasoning as you wish.
2
Make the croutons: Preheat oven to 325°F. Use your hands to tear the bread into bite-size pieces and place them in a mixing bowl. Drizzle the bread with a generous amount of olive oil, about 1⁄2 cup, a pinch of salt and some black pepper, and toss it around until fully coated. Lay the croutons out on a parchment-lined sheet tray and bake them for about 20 minutes, checking and rotating them halfway through.
3
Assemble the salad: Toss chicories with salt and pepper, a few tablespoons of vinaigrette, a big handful of Parmesan, and the torn croutons.
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