winter greens, creamy anchovy garlic dressing, walnuts and fennel

Bitter winter greens are consistently underserved because of America’s fucked up, over sweetened palate. Bitter greens are great for you, delicious, and gems of the winter, not to be overlooked. This type of winter green called castelfranco, also known as “white radicchio” just started popping up at the markets. Substituting radicchio or endive would totally be alright.

For the dressing:

• 1 egg

• 3 cloves of garlic, rough chopped

• 1/2 cup EVOO

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon anchovy paste

• 1/2 teaspoon red wine vinegar

• a few cracks of black pepper

Everything else:

• Two heads castelfranco or radicchio

• 1/2 cup shaved fennel tops

• 3/4 cup toasted and crushed walnuts

• Sea Salt

Method:

1. Place all the ingredients for the dressing in to a cylindrical container, like a deli cup or a liquid measuring cup. Submerge an immersion blender into the mix and blend on high until emulsified and smooth. It should be kinda magical.

2. Remove the bottom bit of core from the heads of the greens and separate all the leaves by hand. Wash and dry the leaves before adding to a bowl with the dressing, shaved fennel and walnuts. Season with a pinch of sea salt and toss well to dress.