Serves 4 to 6

This is one of our favorite salads to make at home, and we consider it a meal in itself. Since neither of us is very good at cooking for two, the first time we made it at home, we made enough for ten and ate it out of an 18-qt/17-L Dutch oven, as that was the only container on hand big enough for mixing the greens. Chicories are bitter, hardy, and stand up well to a strong dressing, but underneath their bite is a sweetness that begs for layers of acid, salt, and spice.

Anchovy Dressing

  • 7 tbsp/100 ml fresh lemon juice
  • 1 tsp fish sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp fermented honey, or honey
  • 18 oil-packed anchovy fillets, minced
  • 6 garlic cloves, minced
  • 1 cup plus 2 tbsp/115 g freshly grated hard cheese such as Parmesan or Piave Vecchio cheese
  • 3/4 cup/180 ml unfiltered sunflower oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/8 tsp Hatch chile powder or spicy red paprika powder
  • 1 tbsp freshly grated horseradish


  • 1 lb/455 g mixed chicories, such as Treviso, puntarelle, radicchio, escarole, and endive, trimmed and roughly torn into 1-in/2.5-cm pieces
  • 1 fennel bulb, halved, cored and thinly sliced
  • 1 bunch radishes, trimmed and thinly sliced
  • 2 kohlrabies or small daikon radishes, peeled and cut into thin half-moons
  • 1 bunch green onions, white and tender green parts, thinly sliced 1/4 in/6 mm thick
  • 1/2 bunch fresh dill, chopped
  • 1/2 bunch fresh flat-leaf parsley, chopped
  • Fresh horseradish for garnish

To Make The Anchovy Dressing: In a small bowl, whisk together the lemon juice, fish sauce, vinegar, honey, anchovies, garlic, Parmesan, sunflower oil, salt, pepper, chile powder, and horseradish. Cover and refrigerate until ready to use. The dressing can be stored in an airtight container and refrigerated for up to 5 days. Shake well before using.

To Make The Salad: In a large bowl, combine the chicories, fennel, radishes, kohlrabies, green onions, dill, and parsley. Add the dressing and toss to coat evenly. Finely grate the horseradish over the salad and serve.

Nicolaus Balla and Cortney Burns, Bar Tartine: Techniques & Recipes, Chronicle Books (2014). Photo by Chad Robertson.