Soaking the anchovies in red-wine vinegar gives them a wonderful pickled flavor.

　　

Ingredients

serves 4

　　6 anchovy fillets

　　1/4 cup plus 1 tablespoon red-wine vinegar

　　1 garlic clove, smashed and peeled

　　1/2 teaspoon coarse salt

　　3 tablespoons extra-virgin olive oil

　　1/4 teaspoon freshly ground pepper

　　4 endives, sliced 1/4 inch lengthwise

　　1 head Treviso radicchio, leaves separated

　　

Step 1

In a small bowl, submerge the anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard the liquid.

　　

Step 2

Place the anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in the remaining tablespoon vinegar, the olive oil, and the pepper. Set aside.

　　

Step 3

Arrange the sliced endives and Treviso radicchio leaves on 4 salad plates. Drizzle the anchovy mixture over each. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.