Chicory Caesar Salad

Ingredients

• 2 oil-packed anchovy fillets
• 1 garlic clove, finely chopped
• ½ cup coarsely chopped parsley
• ¼ cup extra-virgin olive oil
• ⅓ cup fresh lemon juice
• ½ tsp. kosher salt
• 2 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large pieces
• 1 oz. Pecorino Romano
• Freshly ground black pepper

Steps

1. Mash anchovies and garlic on a cutting board with the side of a chef’s knife until you’ve created a paste. Transfer paste to a large bowl and add parsley, oil, lemon juice, and salt and mix well to combine. Add chicories to bowl with dressing and toss to coat.
2. Transfer salad to a platter and shave Pecorino over. Season with pepper.