If you're happily plotting your holiday table, get excited about this statement salad, brimming with sweet pops of pomegranate, a little freshness and spice from the herbs and chile, the gorgeous texture and cascading red leaves of radicchio… and yes, the eminently sophisticated salinity of just a few anchovies melted into a delicious lemony vinaigrette.
6 anchovy filets, finely chopped
3 garlic cloves, creamed
2 teaspoons dry mustard
Juice of 2 lemons
Juice of 2 tangerines
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Splash of Worcestershire sauce
6 tablespoons olive oil
Flaky salt and freshly cracked pepper to garnish
4 heads radicchio, cored and leaves pulled
2 bulbs of fennel, thinly sliced and fronds reserved for garnish
6 radishes, thinly sliced
1 Fresno Chile, thinly sliced
1 bunch scallions, white and pale green portions thinly sliced
2 tablespoons fresh mint, thinly sliced
1/2 pomegranate seeds (arils)
•To make the dressing, use a fork to mash together the anchovies, garlic, and dry mustard to form a paste. Add the citrus juice, vinegar, maple syrup, and Worcestershire sauce and whisk to combine, then slowly whisk in the oil tablespoon by tablespoon until your desired consistency is reached. Taste for seasoning and set aside. This can be covered and stored in the refrigerator up to 3 days.
•To assemble the salad, add radicchio leaves and sliced fennel to a large bowl with enough dressing to coat and toss. Garnish with sliced radishes, Chile, scallions, mint, pomegranate seeds, and reserved fennel fronds, plus additional flaky salt and freshly cracked pepper to taste. Enjoy!