I knew our Italian menu wouldn’t be complete without escarole or a form of Caesar salad. But bitterness is not always a fan favorite. This recipe uses various chicories and the method mellows their bitterness. The addition of the lemon’s acidity, salt from the Anchovy Vinaigrette and fat from the Parmesan Peppercorn Dressing not only mimics the flavors of a Caesar dressing but balances the flavors of the greens. The anchovies provide a bonus umami flavor plus the memories of your favorite Caesar salad, and the creamy, rich Parmesan dressing delivers the fat needed for a sumptuous mouthfeel.
Ingredients
- 8–10 good-quality Italian anchovies packed in oil, finely chopped
- 3 tablespoons extra-virgin olive oil
- Finely grated zest and juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 large garlic clove, minced
- Kosher or sea salt
- Freshly ground black pepper
- 1 garlic clove
- Finely grated zest and juice of 3 lemons
- ¼ cup extra-virgin olive oil
- ½ teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 cup Parmesan cheese, grated
- 1 cup mayonnaise
- 1 cup sour cream
- 1 large head radicchio cut into quarters
- 1 head endive, cut into quarters
- 2 heads escarole, trimmed, leaves washed and dried
- ¼ cup prepared Anchovy Vinaigrette
- ½ cup prepared Parmesan
- Peppercorn Dressing
- 1 cup your favorite croutons
- 1 (4-ounce) piece Parmesan cheese (or Parmigiano-Reggiano, Pecorino or a blend) for serving
Preparation
First, prepare the Anchovy Vinaigrette by placing the anchovies, olive oil, lemon zest and juice, mustard and garlic in a small bowl. Whisk together and season to taste. Set aside.
Then, prepare the Parmesan Peppercorn Dressing. Using a blender, add garlic, lemon zest and juice, olive oil, Worcestershire sauce, salt and pepper. Add Parmesan cheese, a little at time, and blend until smooth. Remove from blender and whisk in the mayonnaise and sour cream until smooth. If necessary, add a few tablespoons of water to thin out the dressing. (This makes extra dressing and can be done in advance and stored in the refrigerator up to 2 weeks.)
In a large bowl filled with cold water, soak the radicchio, endive and escarole for 15 to 30 minutes. When you are ready to serve, spin the greens dry and place the radicchio and endive on the grill, cut sides down. Grill quickly until lightly charred. Remove from grill. Then lay out the escarole leaves on the grill in a single layer. Remove when lightly charred and escarole is wilted (this will be quick, no more than 15 seconds). Chop escarole into 1-inch ribbons and cut radicchio in small julienne strips, being sure to remove the core. Add charred greens to a large bowl and toss with Anchovy Vinaigrette. Leave endive in large pieces for serving.
To serve, spread a few spoonfuls of Parmesan Peppercorn Dressing on each of 4 plates. Divide dressed salad among them and top each salad with a piece of grilled endive. Sprinkle with croutons and top with freshly grated Parmesan cheese.
