Broccolini, Escarole, and Radicchio Salad with Anchovy Dressing and To – Grand Fete

Ingredients

• 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