The Magic of Layered Salads
Layering salad ingredients not only ensures a balanced distribution but also introduces a delightful variety of textures in every mouthful. By toasting bread crumbs, you can maintain their crispiness even after the salad is dressed.
The term “salad” can evoke different meanings for various people. For some, it’s merely a health-conscious obligation; for others, it’s an excuse to indulge in ranch dressing—an undeniably tasty option that often overshadows the vegetables themselves.
However, there are those like me who find joy in salads. While I appreciate the allure of ranch dressing, I firmly believe that all vegetables have their rightful place on our plates. In fact, about half of my most anticipated meals are salads!
Take last year’s Serious Eats holiday gathering as an example: we dined at the newly reopened Una Pizza Napoletana, where Anthony Mangieri serves what many consider some of New York City’s finest pizzas. Yet amidst all the pizza excitement, I found myself captivated by a salad we ordered for sharing—a vibrant mix featuring Trevisano radicchio, Belgian endive, and fennel topped with crunchy bread crumbs that were so crispy they could be hazardous if bitten into incorrectly! This colorful medley was enhanced with shaved cheese and flaky salt and sat atop an anchovy-infused emulsified dressing that left me craving more.
In the days following that dinner experience, I couldn’t shake thoughts of that remarkable salad from my mind. Inspired by its construction and flavor profile, I decided to recreate something similar at home.
Upon its arrival at our table during dinner service, what struck me first was how beautifully the purplish-red chicories contrasted with pale yellow cheese curls—a testament to nature’s artistry within this leafy family. Next was the creamy emulsified dressing artfully lining the bowl—not along its edge but lower down—hinting at hidden layers beneath.
As I delved into this seemingly singular dish, it became clear there were two distinct layers: one coated generously in anchovy vinaigrette below and another lightly dressed with oil above—all interspersed with toasted bread crumbs and cheese.
The result? A harmonious balance where saltiness from cheese and anchovies complemented rather than overwhelmed—the bitterness from Trevisano radicchio and endive softened beautifully when paired with sweet bites of fennel.
It’s worth noting Anthony Mangieri partnered with Jeremiah Stone and Fabian von Hauske Valtierra when reopening Una Pizza Napoletana; their thoughtful approach to food is evident across their other establishments like Contra and Wildair. While this particular salad may seem sophisticated or “cheffy,” creating something equally delicious at home is entirely achievable—it simply requires attention to detail!
For my version inspired by theirs using radicchio alongside Belgian endive and fennel (with celery added for crunch), remember these components are merely suggestions; feel free to customize based on your preferences! Different varieties such as frisée or even fruits like apples can work wonders too!
When crafting your own rendition of this layered delight:
- Anchovy Vinaigrette: Adjust anchovy quantities according to taste—start conservatively if you’re unsure.
- Vegetable Choices: Use crisp veggies like celery or broccoli stems instead.
- Bread Crumbs: Opt for panko or homemade versions ensuring they provide adequate crunch without being overly fine.
- Layering Technique: Begin by placing sliced celery/fennel mixed with vinaigrette at the bottom before layering greens above sprinkled generously between layers with toasted breadcrumbs & cheese.
- Serving Structure: Maintain two distinct layers while serving—this enhances texture complexity while keeping flavors bright without overwhelming any single component!
Recipe Overview
Ingredients:
-
Toasted Bread Crumbs
- 1 tbsp extra-virgin olive oil
- 3 tbsp panko-style bread crumbs
- Kosher salt
-
Anchovy Vinaigrette
- 1 medium garlic clove
- 1 small shallot (about 1½ oz)
- 4 oil-packed anchovies – Juice from half a lemon (about tbsp)
-
Salad Components – Sliced celery - Thinly sliced fennel – Radicchio leaves
- Belgian endive leaves
- Flat-leaf parsley
Instructions:
1) Toast breadcrumbs until golden brown in olive oil; season lightly. 2) Blend vinaigrette ingredients until smooth; set aside. 3) Combine celery/fennel mixture thoroughly coated in vinaigrette before layering dressed greens on top followed by breadcrumbs/cheese sprinkle between each layer! 4) Serve immediately ensuring freshness remains intact throughout enjoyment!
By embracing these techniques while allowing room for creativity within your own kitchen endeavors—you’ll discover just how enjoyable salads can truly be!