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Radicchio Winter Salad with Walnuts, Apples, and Parmesan-Anchovy Dressing

This is not your sad desk salad. With bitter greens, crunchy apples, toasted walnuts, and a punchy, anchovy-loaded Caesar-style dressing, it brings the kind of bold flavors that actually make you excited to eat leaves. Trust the anchovies—they’re the secret MVP here.
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Prep Time 15 minutes
Course Salad
Cuisine Italian
Servings 4

Equipment

  • Knife
  • Cutting board
  • Large salad bowl
  • Whisk
  • Medium mixing bowl

Ingredients
  

  • ½ cup mayonnaise
  • ¼ cup finely grated Parmesan cheese
  • 6 anchovy fillets mashed into a paste
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • Salt
  • Black pepper
  • 2 Belgian endives core removed, thinly sliced
  • 1 small head radicchio thinly sliced
  • 4 cups frisée curly endive, pale green and yellow parts only
  • 1 large tart apple like Fuji or Granny Smith, sliced into matchsticks
  • ¼ cup chopped fresh parsley
  • 2 cups toasted walnuts

Instructions

  • Make the Dressing: In a medium bowl, whisk together the mayonnaise, Parmesan cheese, mashed anchovies, lemon juice, and Worcestershire sauce until smooth. Season with salt and pepper to taste. It should be creamy, tangy, and unapologetically umami.
    ½ cup mayonnaise, ¼ cup finely grated Parmesan cheese, 6 anchovy fillets, 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire sauce, Salt, Black pepper
  • Toast the Walnuts (if needed): If your walnuts aren’t already toasted, place them in a dry skillet over medium heat for about 5 to 7 minutes, stirring often until they’re golden and smell amazing. Let them cool before adding to the salad.
    2 cups toasted walnuts
  • Prep the Greens and Apple: Slice the endives and radicchio thinly. Trim and separate the frisée, using only the pale green and yellow inner parts. Cut the apple into thin matchsticks—this adds just the right touch of sweetness and crunch.
    2 Belgian endives, 1 small head radicchio, 1 large tart apple
  • Toss the Salad: In a large bowl, combine the endive, radicchio, frisée, apple, and parsley. Start with a few spoonfuls of dressing and toss gently to coat. Add more dressing as needed, but don’t overdo it—this salad likes to breathe.
    4 cups frisée, ¼ cup chopped fresh parsley
  • Add the Crunch: Toss in the toasted walnuts at the end for extra crunch. Give it a final toss and serve immediately.