Chicory Salad ? Recipe

Ingredients

• For the anchovy dressing:
• 7 tablespoons (100 ml) fresh lemon juice
• 1 teaspoon fish sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons fermented honey
• 18 oil-packed anchovy fillets, minced
• 6 garlic cloves, minced
• 1 cup plus 2 tablespoons (115 g) freshly grated hard cheese, such as Parmesan or Piave Vecchio cheese
• 3/4 cup (180 ml) unfiltered sunflower oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon Hatch chile powder or spicy red paprika powder
• 1 tablespoon freshly grated horseradish
• For the salad:
• 1 pound (455 g) mixed chicories trimmed and roughly torn into 1-inch (2.5-cm) pieces
• 1 fennel bulb, halved, cored, and thinly sliced
• 1 bunch radishes, trimmed, and thinly sliced
• 2 kohlrabi peeled and cut into thin half-moons
• 1 bunch green onions, white and tender green parts, thinly sliced 1/4 in/6 mm thick
• 1/2 bunch fresh dill, chopped
• 1/2 bunch fresh flat-leaf parsley, chopped
• Fresh horseradish for garnish