Anchoïade Walnut Dressing
15-20 anchovies (this may require 2 tins or small jars)
1/2 cup olive oil
3 cloves garlic, peeled and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons finely ground fresh walnuts
1/3 cup walnut oil
2 tablespoons small capers washed of brine and finely chopped
2 green or yellow zucchini
1/2 head celery (tender pale stalks only)
4 small radishes, trimmed
1 large bulb fennel, peeled of tough outer layers
3-4 spring onions (white and pale green part only)
1/2 head iceberg lettuce, sliced
2 small heads radicchio, sliced
handful flat-leafed parsley leaves, coarsely chopped
large bunch baby spinach, stems removed
For the Dressing
Melt the anchovies gently in the olive oil in a small pan until they reach a paste consistency.
Add the garlic and melt this too.
Whisk in the vinegar then the walnuts and lastly walnut oil and capers.
For the Salad
Thinly slice the vegetables (not leaves) into their natural shapes and lengths.
Place the lettuce witloof and radicchio on serving plates or a platter to form the base of the salad.
Toss the parsley and vegetables with enough dressing to coat.
Place on top of the leaves, scatter the baby spinach over and drizzle with the remaining dressing.