Ingredients:
1 small head Radicchio cut into bite-size pieces
5 oil-packed anchovy fillets
2 cloves garlic
2 tablespoons mild red wine vinegar
¼ cup olive oil
Directions:
1. Trim and wash Radicchio. Separate leaves and cut into bite-size pieces. Place in a large bowl.
2. Puree anchovies and garlic in a blender or food processor; add vinegar and pulse to combine. With the machine running, slowly add the olive oil in a slow, steady stream.
3. Gently toss Radicchio pieces with the vinaigrette and serve.
Serves 4