"Bitter leaves and an anchovy-heavy dressing, there aren't many things that I wouldn't serve this with, although lamb, beef or offal dishes are very good, particularly if they've got a nice char to them." - Ed Smith.
1 large or 2 small heads (about 200 g) white chicory
2 heads (about 300 g) red chicory or small red radicchio
Leaves from 6–8 stems flat-leaf parsley, roughly chopped
50 g tinned anchovies in oil, finely chopped
1/4 garlic clove, crushed
1 Tbs red wine vinegar
1 Tbs fish sauce
4 Tbs extra-virgin olive oil
1 tsp golden caster sugar
Sea salt and freshly ground black pepper
Separate the chicory leaves, trimming the bases as needed. Cut the largest 5 or 6 outer leaves in half lengthways and keep the remaining leaves whole. Chop the tightly packed cores finely. Fill a large bowl or sink with cold water and put the leaves in for a few minutes (this ensures they are crisp and refreshing). Remove from the water and spread out to drain and dry fully on a clean tea towel. Fill a salad bowl or platter with the leaves and sprinkle the parsley leaves over the top.
Make the dressing by whisking the remaining ingredients together (including the oil the anchovies came in) until emulsified. When ready to eat, dress the salad, ensuring all the leaves are well coated.
Credits: Recipes and images from On the Side by Ed Smith, Published by Bloomsbury, RRP $39.99.
Photo Credits: Recipes and images from On the Side by Ed Smith, Published by Bloomsbury, RRP $39.99.