I’m eating healthier than usual these days (hello, thirties): lots of fresh produce, lots of salad, not so much salt and oil. But let’s be honest: lettuce will only get you so far.
This crunchy, flavor-packed salad is my response to lettuce fatigue. The broccoli, radish, and cucumbers bring the crunch and the sun-dried tomatoes, chiles, and a generous dusting of Parmesan shavings add a huge kick of flavor. At the risk of sounding like a women-eating-salads stock photo, this crave-worthy salad feels almost decadent. Appearances can be deceiving.
1 egg yolk
3 oil-packed anchovy fillets
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1 garlic clove, peeled
1/4 cup olive oil
1 teaspoon dried oregano
1 small head of broccoli, florets cut into bite-size pieces and stem peeled and trimmed, very thinly sliced lengthwise
1/4 small red onion, very thinly sliced
1 Persian cucumber, thinly sliced
1 Fresno chile, thinly sliced
1/3 cup oil-packed sun-dried tomatoes, chopped
1 cup mint leaves
6 radishes, thinly sliced
2 ounces Parmesan, shaved
1. Make dressing: Blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and garlic clove in a blender to combine. Add mixture to a bowl and whisk in olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.
2. Add broccoli, onion, cucumber, chile, sun-dried tomatoes, radishes, and mint to a large salad bowl. Drizzle with dressing and toss to coat; add more dressing if desired. Serve salad topped with Parmesan.