This works as a first course or as a side.
Recipe information
Yield
Makes 6 servings
Ingredients
1 large head of radicchio, quartered, cored, sliced lengthwise
3/4 cup whole Italian parsley leaves
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 teaspoon chopped anchovy fillets
1 small garlic clove, chopped
2 tablespoons extra-virgin olive oil
Preparation
Mix radicchio and parsley in large bowl. Whisk lemon juice, capers, chopped anchovy fillets, and garlic in small bowl to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper.
