Red Endive & Fennel Salad with Anchovy-Date Dressing
Silverton likes to massage thick dressings like this sweet-salty vinaigrette into sturdy greens with her hands to make sure they’re evenly coated. The recipe makes more dressing than you’ll need for the salad. Any left over is great as a dip for raw fennel, celery, carrots or other vegetables.Slideshow:More Salad RecipesRecipe from Food & WineBest New Chefs All-Star Cookbook