Celery Radishes And Endive With Anchovy Dressing Recipes

Steps:

• In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
• Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
• Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
• Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.

Steps:

• In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.

Steps:

• Croutons: Heat oil and butter in a medium skillet over medium-low. Add brioche cubes and cook, stirring often, until golden and crisp, 4 to 6 minutes. Transfer to paper towels; let cool completely. Croutons can be stored in an airtight container at room temperature up to 1 week.
• Salad: With the side of a knife, mash anchovies and 1/4 teaspoon salt to a paste. In a small skillet, heat oil and garlic over medium until garlic is sizzling and fragrant, about 3 minutes. Remove from heat; remove garlic with a slotted spoon and reserve for another use. Return skillet to medium heat and add anchovy mixture. Cook, stirring, until mixture dissolves, about 2 minutes. Remove from heat; slowly whisk in lemon juice. Let cool completely.
• In a large bowl, toss endive leaves with dressing; lightly season with salt and pepper. Divide among 4 plates and serve, topped with croutons and pepper.

Steps:

• Cut celery ribs crosswise into thirds. Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole). Transfer as cut to a bowl of ice and cold water.
• Trim stem end of each radish to create a flat surface. Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end. Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact. Transfer to ice water. Repeat with remaining radishes.
• Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour.
• Trim endive and separate leaves. Keep chilled, covered, until ready to serve.
• Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl). Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified.
• Drain celery and radishes and pat dry. Serve vegetables with individual ramekins of dressing for dipping.
• *Puntarelle is available by mail order from Lucio Gomiero's European Vegetable Specialties Farms, radicchio.com.

Steps:

• Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
• Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
• Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
• Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
• Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.