15 minutes
A delightful salad featuring chicories, dressed in a tangy mustard and lemon dressing, garnished with savory anchovy bread crumbs and enriched with creamy egg yolks.
tablespoons
Whole Grain Mustard
tablespoons
tablespoons
to taste
to taste
Radicchio, halved lengthwise and leaves separated
head
Treviso Or Endive, quartered lengthwise
head
each
Salty Anchovy Bread Crumbs
cups
1. Prepare the Dressing
Whisk together the olive oil, whole-grain mustard, and lemon juice in a small bowl until well-emulsified.
2. Dress the Greens
Rub the radicchio leaves and quartered Treviso or endive with the prepared dressing to coat evenly.
3. Add Egg Yolks
Nestle the egg yolks among the dressed leaves, and season them lightly with kosher salt and freshly ground black pepper.
4. Garnish with Bread Crumbs
Scatter the salty anchovy bread crumbs over the salad.
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