Winter Greens with Apple Walnut Anchovy Parm Mayo Dressing
Makes 4 to 6 servings
  • For mayo (makes 1 cup)
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic (or run it through a garlic press)
  • 1 to 2 tablespoons water
  • ½ cup canola oil
  • ½ cup EVOO
  • Kosher Salt and freshly ground pepper, to taste
  • For dressing
  • ½ cup mayonnaise (see recipe above, or use store bought one)
  • ½ cup Parmigiana-Reggiano
  • 4 anchovy fillets, mashed into a paste
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Kosher Salt and freshly ground pepper, to taste
  • For salad mixture
  • 1 to 2 head radicchio, cored and finely sliced
  • 1 large Belgian endives, cored and sliced
  • 1 large Pink Lady or other tart apples such as Granny Smith, cored and cut into matchsticks
  • ¼ cup fresh parsley, chopped
  • 2 cups walnuts, toasted
  1. Make your mayo:
  2. Add egg yolk, mustard, lemon juice, garlic, water and canola oil into a narrow cup. Using an immersion blender with a whisk attachment, mix until well combined. Slowly drizzle in EVOO. Season with salt and pepper.
  3. Make salad dressing:
  4. Combine mayo, parm, anchovies paste, lemon juice and Worcestershire sauce and whisk together until well combined.
  5. Putting it all together:
  6. Toss radicchio, endive, apples and parsley in a large bowl with dressing. Taste it, if you need more, you can always add more to your salad. Add walnuts and toss briefly. Season with salt and pepper if necessary.
Recipe by Flavor and Friends at