Red Endive & Fennel Salad With Anchovy-Date Dressing Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together the anchovy paste, lemon juice, olive oil, and chopped dates until well combined.
• STEP 2.In a large salad bowl, combine the sliced red endive, thinly sliced fennel, and chopped parsley.
• STEP 3.Pour the dressing over the salad and toss gently to coat all the ingredients.
• STEP 4.Sprinkle the toasted almonds on top and serve immediately.

Cooking Tips

• To toast the almonds, simply place them in a dry skillet over medium heat and cook until golden brown and fragrant.
• If you don't have anchovy paste, you can substitute it with mashed anchovies.
• For a sweeter dressing, you can add a teaspoon of honey or maple syrup to the dressing mixture.

Storage and Serving

• This salad is best served immediately after tossing with the dressing.
• If you need to prepare it in advance, you can keep the dressing and salad ingredients separately and combine them just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.