Salad Ingredients

1 head radicchio 

1 large red carrot

1/2 apple

80 grams toasted walnuts

Parmesan cheese 

Focaccia croutons

Dressing Ingredients

30 grams mayonnaise

12 grams whole anchovies 

20 ml Worcestershire 

15 ml good quality olive oil

15 ml lemon juice

10 grams garlic

2 grams freshly ground black pepper, plus more for serving

1/4 tsp salt

Serves 3-4 

Instructions

Cut the radicchio into fine shreds, then submerge in a bowl of cold water and let soak for 30 minutes. This will reduce the bitterness. 

Toast the walnuts by preheating the oven to 350f. Spread the walnuts in a single layer on a baking sheet. Bake for 10 minutes, then flip them and bake for another 5 minutes. Remove from the oven and take off the hot pan. Sprinkle with salt and set aside. 

Prepare the croutons. 

Make the dressing by dicing or crushing the garlic as fine as possible and adding to a small bowl. Mash the anchovies with The back of a fork. Add all of the rest of the ingredients to the bowl and whisk together thoroughly. Set aside until just before you are ready to eat. Dressing the salad ahead of time will make the radicchio sad so do it right before serving. 

Grate the carrot into ribbons by spearing the broad end with a fork and using a vegetable peeler to peel it into ribbons. 

Cut the apple into small thin slices, then set aside.

Cut the walnuts into bite sized pieces, then set aside.

Grate the desired amount of cheese and set aside. 

Once the radicchio has finished its soak, spin it completely dry in a salad spinner. Then add the carrots, apple, walnuts, croutons, and cheese. Toss with the dressing, add some more freshly cracked black pepper, and serve.