Broccolini, Escarole, and Radicchio Salad with Anchovy Dressing and Toasted Walnuts

Ingredients

• Make the dressing: In a wide-mouthed jar, combine and whisk together all of the dressing ingredients.
• Toast the walnuts: In a small sauté pan over low heat, toast the walnuts until slightly browned and fragrant, about 2-4 minutes, tossing frequently to prevent burning.
• In a large bowl, toss the cooked broccolini, torn escarole, and radicchio pieces with the dressing.
• Assemble the salad. Sprinkle with walnuts, shaved parmesan, and fresh dill. Serve immediately.
• 3 lbs broccolini (about 3 bunches)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 5 cups torn escarole (~2 sm heads or 1 lg head), pale green and yellow leaves only
• 1/4 medium head of radicchio, cut crosswise into 1/2” pieces
• 6 anchovy filets, drained and finely chopped
• 1 tablespoon fresh lemon juice
• 1/2 cup olive oil
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 shallot, minced
• 1-1/2 teaspoons Dijon mustard
• 1/2 tablespoon honey
• 1 cup walnuts toasted
• Parmesan cheese, shaved
• 1/2 cup torn dill fronds