cup)
6 anchovy fillets, mashed into a paste with the back of a
fork
2 teaspoons lemon juice (from 1 lemon)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 Belgian endives, core removed and leaves cut into ⅛-
inch slivers
1 head radicchio, cored and finely sliced
4 cups loosely packed pale green and yellow frisée (curly
endive) fronds (from about 2 heads)
1 large tart apple, such as Fuji or Granny Smith, cored
and cut into ⅛-inch-thick matchsticks
¼ cup chopped fresh parsley
2 cups toasted walnuts
Combine the mayonnaise, Parmesan, mashed anchovies,
lemon juice, and Worcestershire sauce in a small bowl
and whisk together. Season to taste with salt and pepper.
- Toss the endive, radicchio, frisée, apples, and parsley in
a large bowl with dressing to taste. Season to taste with
salt and pepper. And the nuts and toss briefly. Serve
immediately.