Fennel, treviso, and prosciutto salad with anchovy-date vinaigrette

May 16, 2007

Serves 4

8 large pitted dates, smashed with the flat side of a knife and roughly chopped 12 anchovy fillets, finely chopped Grated rind of 2 medium oranges Grated rind of 2 large lemons 4 cloves garlic, finely chopped 1/2 cup olive oil 1 generous tablespoon red wine vinegar, or more to taste Black pepper, to taste 4 heads treviso or radicchio 1 large bulb fennel 8 slices (about 4 ounces) prosciutto Freshly grated Parmesan cheese (for sprinkling)

1. In a large salad bowl, combine the dates, anchovies, orange and lemon rinds, and garlic. Stir in the olive oil and vinegar; taste for seasoning, add more vinegar or pepper, to taste. Set aside.

2. Meanwhile, remove the outer leaves of the treviso or radicchio. Core the heads. Separate the leaves. Add the leaves to the vinaigrette.

3. Core the fennel and remove the fronds. Slice the fennel, then stack the layers; cut the fennel lengthwise into thin strips. Add the fennel to the bowl of vinaigrette. Toss to coat with the dressing.

4. Divide half of the treviso or radicchio and fennel evenly among 4 plates. Top each with a slice of prosciutto and some cheese. Repeat with the remaining leaves and fennel, creating a second layer of the salad. Add more pepper before serving. Adapted from "A Twist of the Wrist" Notes: