Chicory Salad Recipe

Toast and crumble

Preheat oven to 350°F (175°C). Spread the torn bread pieces in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, and toss so pieces are evenly coated. Toast in the oven for 8–12 minutes, tossing once halfway through, until golden and crisp.

Remove toasted bread from the oven and let cool slightly. Transfer to a food processor and pulse 6–10 times until coarse crumbs form (you want small irregular crumbs, not powder). Stir in the optional lemon zest if using. Set aside to cool completely — warm crumbs can wilt the salad.

Emulsify the dressing

In a medium bowl or small blender/food processor, combine the anchovy fillets, garlic clove, Dijon mustard, red wine vinegar, lemon juice, and 1 teaspoon oil from the anchovy tin (if using). Mash or blend until the anchovies and garlic form a smooth paste.

With the motor running (or while whisking vigorously by hand), slowly drizzle in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and season with 1/2 tsp freshly ground black pepper; no additional salt is usually needed because of the anchovies, but adjust if desired.

If the dressing is too thick, thin with 1–2 teaspoons of warm water or more lemon juice until it reaches a pourable consistency. Reserve at room temperature.

Prepare the chicory: Trim and remove any browned outer leaves, then halve or quarter heads lengthwise and tear into bite-sized pieces. Put the 6 cups torn chicory in a large salad bowl.

Add 1/2 cup chopped flat-leaf parsley and 1/4 cup thinly sliced red onion to the bowl with the chicory. Toss gently to combine.

Dress the greens: Pour about 3–4 tablespoons of the anchovy dressing over the salad and toss briskly to coat. Taste and add more dressing, 1 tablespoon at a time, until the leaves are evenly coated but not soggy (you will likely use most of the dressing).

Finish with bread crumbs: Sprinkle the cooled, coarse bread crumbs over the dressed salad and toss once or twice to distribute. The crumbs should add crunch without making the salad heavy. Add lemon wedges to the platter and serve immediately, letting diners squeeze lemon to taste.

Optional final seasoning: Grind a little extra black pepper over the top and adjust with a small pinch of salt only if needed.