Warm broccoli and radicchio salad with anchovy and chilli dressing

Radicchio and broccoli can still be treated like a salad if you're not yet ready to fully give up on the lightness of summer.
Radicchio and broccoli can still be treated like a salad if you're not yet ready to fully give up on the lightness of summer. Photo: William Meppem

If you think you don't like radicchio, this salad may change your mind, its bitterness nicely balanced by the tart dressing, salty anchovies and cheese. Try to buy fresh broccoli with the leaves left on – they make a nice addition. I've served it with a fried egg but it would be equally delicious as a side dish to a roast of lamb, chicken or even a white fish.

Ingredients

2 bunches broccolini or 2 crowns broccoli with leaves

2 garlic cloves

8 anchovy fillets

5 tbsp extra virgin olive oil plus a bit more for drizzling

1 long red chilli, thinly sliced

juice and zest of 1 lemon

2 tbsp aged red wine vinegar

1 head radicchio

100g finely grated parmigiano reggiano

4 eggs

1 handful fresh sourdough breadcrumbs that have been toasted with olive oil and salt

Method

1. Cut broccoli into wedges or if using broccolini, trim off its woody ends but leave it whole. Bring a pot of salted water to the boil and when boiling add the broccoli or broccolini and cook for 2 to 4 minutes or until the broccoli is softened but still crunchy (it will keep cooking after you remove it from the water). Let the broccoli cool on a plate. I don't like to shock vegetables in ice water as I feel it rinses out a lot of the flavour. A little undercooking in the pot and it should finish steaming nicely as it cools.

2. Meanwhile, make the vinaigrette. With a mortar and pestle, crush the garlic, anchovies and a pinch of salt into a fine paste. Set aside. Heat the olive oil over low heat in a shallow pan. Add the chillies while the oil is still cold and bring up to a sizzle. After the chillies have sizzled for about a minute, turn the heat off and add the garlic and anchovy paste. Set that aside to cool. Once the oil and anchovy mixture has cooled, pour it in a jar with a lid or small bowl and add the lemon juice, zest and vinegar. Add 5 or 6 grinds of fresh black pepper and shake this up to make your vinaigrette. Leave the pan unwashed to fry the eggs.

3. Set a grill pan on the stove and place on medium-high heat. Dress the broccoli with a bit of oil and salt and sear on the grill to achieve a good char on at least one of the sides. Keep warm.

4. Remove the core from the head of radicchio and separate the leaves. Tear them into smaller pieces if the leaves are large and place in a large mixing bowl. Add the grated cheese and almost all of the dressing, reserving a bit to finish. Toss the leaves and, when well coated, divide among four plates, top with some warm broccoli.

5. At the very last minute fry 4 eggs to your liking in the pan used earlier for the chillies. I like to fry them in a very hot pan with lots of olive oil so the edges go lacey, golden and crispy but the yolk stays runny. Place one egg on each plate and finish with a sprinkle of salt, some fresh black pepper, a bit more cheese, those toasted breadcrumbs and the last drizzle of dressing.