Treviso and Radish Salad with Walnut–Anchovy Dressing

¾

cup walnuts

2

oil-packed anchovy fillets, drained, finely chopped

1

garlic clove, finely grated

¼

cup olive oil

2

tablespoons Champagne vinegar or white wine vinegar

1

teaspoon finely grated lemon zest

1

tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

2

small heads of Treviso radicchio, thinly sliced lengthwise

1

celery stalk, thinly sliced

4

radishes, thinly sliced

½

cup fresh parsley leaves with tender stems

Preparation

1. Step 1

   Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

   Step 2

   Pulse anchovies, garlic, oil, and ½ cup walnuts in a food processor to a coarse purée. Stir in vinegar, lemon zest, and lemon juice; season with salt and pepper.

   Step 3

   Toss radicchio, celery, radishes, and parsley in a large bowl with half of the dressing, then drizzle remaining dressing over. Crush remaining walnuts and serve salad topped with walnuts.