Endive and treviso radicchio salad with anchovy dressing

Soaking the anchovies in red-wine vinegar gives them a wonderful pickled flavor.

6 anchovy fillets

1/ 4 cup plus 1 tablespoon red-wine vinegar

1 garlic clove, smashed and peeled

1 / 2 teaspoon coarse salt

3 tablespoons extra-virgin olive oil

1/ 4 teaspoon freshly ground pepper

4 endives, sliced 1/ 4 inch lengthwise

1 head Treviso radicchio, leaves separated

• In a small bowl, submerge the anchovies in 1/ 4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard the liquid.
• Place the anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in the remaining tablespoon vinegar, the olive oil, and the pepper. Set aside.
• Arrange the sliced endives and Treviso radicchio leaves on 4 salad plates. Drizzle the anchovy mixture over each. Serve immediately.

SERVES 4