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Winter Leaves Salad with Umami Anchovy Vinaigrette
recipe
/
London
Winter Leaves Salad with Umami Anchovy Vinaigrette
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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The secret to this salad is the Umami Anchovy Vinaigrette that pairs beautifully with the colourful bitter leaves that magically appear during the colder months to brighten up our plates.
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You Need

Serves 4-6
  • 1 head of treviso
  • 1 small radicchio
  • 1 head of tardivo
  • 1 head of castelfranco
  • 3 red endive
  • 2 gem hearts or pink lettuces
  • A small bunch of radishes or 1 medium sized watermelon radish
  • Umami Anchovy Vinaigrette

  • Umami Anchovy Vinaigrette

    • 1/2 small shallot finely chopped
    • 3 tbsp red wine vinegar
    • 1 tbsp lemon juice
    • 4 anchovy fillets, pounded into a paste
    • 2 tsp dijon mustard
    • salt and pepper
    • 120ml (1/2 cup) olive oil

    • How To

    1. Tear the leaves into largish sized pieces. Place the leaves in the bottom of a shallow bowl.
    2. Thinly slice the radishes and scatter them over the leaves.
    3. Just before serving, drizzle the dressing over the leaves and toss together. Allow to sit for 5-10 minutes before serving.

      4. Make the Dressing

      1. Mix the shallots together with the vinegar and lemon juice and allow to sit together while you make the salad.
      2. After a few minutes (or just before serving), add the remaining ingredients and mix together.