This is a no-cook salad built on seven ingredients: marinated anchovies, arugula, radicchio, olive oil, lemon, garlic, and salt. It takes 20 minutes start to finish. The honest reason to make it is that the anchovy-lemon dressing does most of the work โ you get a lot of flavor for very little effort.
The technique that matters
The dressing is everything here. Whisk the olive oil, lemon juice, lemon zest, and minced garlic together until they actually emulsify โ you want a cohesive, slightly thickened mixture, not oil floating on top of lemon juice. That emulsion is what makes the dressing cling to the arugula instead of pooling at the bottom of the bowl. Dry your greens thoroughly before you dress them; any water left on the leaves breaks the emulsion on contact and dilutes the whole thing. A salad spinner is listed in the equipment for a reason โ use it.
If something goes sideways
- The salad tastes overwhelmingly salty: Marinated anchovies vary a lot by brand. Taste yours before you add any salt to the dressing. If theyโre already quite briny, skip the added sea salt entirely and rely on the lemon to balance.
- The dressing tastes flat: Lemon juice loses its punch quickly once squeezed. Use freshly squeezed juice right before dressing the salad, not juice thatโs been sitting. A little more zest โ not more juice โ is the better fix if it still needs brightness.
- The arugula is wilting before you serve it: Dress it right at the table โ a pre-dressed salad goes limp fast. Keep the dressing in the whisk bowl and the greens separate until the moment you serve.
- The garlic flavor is too sharp: Raw minced garlic can be aggressive. Mince it finely and let it sit in the lemon juice for two or three minutes before adding the oil โ the acid takes the edge off without cooking it.
- The anchovies are clumping together: Separate them with your fingers or a fork before adding them to the greens. Dropping them in as a mass means some bites get all the anchovy and others get none.
Substitutions that actually work
- Marinated anchovies: These are white anchovies packed in oil and vinegar โ milder and more tender than the salt-packed brown anchovies in tins. If you can only find the tinned kind, rinse them well and pat dry. The flavor will be stronger, so use fewer. The recipe card also notes grilled prawns as a milder swap if anchovies arenโt your thing.
- Radicchio: Treviso radicchio (the elongated variety) is easier to slice thinly and slightly less bitter than round radicchio. Either works. Endive is a reasonable substitute if you have neither.
- Extra virgin olive oil: Use the best quality you have โ with this few ingredients, the oil is genuinely noticeable. A grassy, peppery oil works especially well against the bitter radicchio.
Leftovers and meal prep
This salad does not store well once dressed โ the greens will be soggy within an hour. If you want to get ahead, spin and dry the arugula and radicchio, then wrap them in a clean kitchen towel and refrigerate for up to a day. Mix the dressing and keep it in a small jar in the fridge for up to two days; shake or re-whisk before using since it will separate. The anchovies can stay in their jar or container in the fridge. When youโre ready to eat, combine everything in the same bowl you mixed the dressing in โ no extra dishes needed.
Ligurian Anchovy and Lemon Salad
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Zester
- 1 Salad Spinner
Ingredients
- 7 ounces marinated anchovies preferably white anchovies from the Ligurian region
- 1 cup arugula leaves fresh and crisp
- 0.5 cup radicchio thinly sliced
- 2 tablespoons extra virgin olive oil high-quality
- 1 large lemon zested and juiced
- 1 clove garlic minced
- 0.25 teaspoon sea salt to taste
- 0.25 teaspoon freshly cracked black pepper to taste
Instructions
- In a large mixing bowl, combine the arugula and radicchio. Use a salad spinner to ensure they are crisp and dry.
- Add the marinated anchovies to the bowl with the greens.
- In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper until emulsified.
- Pour the dressing over the salad mixture and gently toss to evenly coat.
- Taste and adjust seasoning with more salt or pepper if needed.
Notes
Nutrition
FAQ
Where do I find marinated white anchovies?
Most well-stocked grocery stores carry them in the deli or specialty foods section, often near the olive bar or imported Italian products. Theyโre also easy to find at Italian delis, Whole Foods, or online โ look for the label โboqueronesโ or โacciughe marinateโ if youโre not seeing โwhite anchovies.โ
Can I make this salad ahead for a dinner party?
Prep all the components separately and dress right before serving. The dressing can be made up to two days ahead and the greens can be washed and dried the day before โ just keep everything apart until the last minute.
How do I keep the arugula from tasting bitter alongside the radicchio?
Make sure both greens are very cold and very dry before dressing โ warmth and moisture amplify bitterness. The lemon in the dressing also helps; its acidity softens the perception of bitterness in both the arugula and radicchio.
Is 7 ounces of anchovies really the right amount for 4 servings?
Yes โ white marinated anchovies are milder than the tinned kind, so they work well at that quantity as the main protein. If youโre using stronger salt-packed anchovies as a substitute, cut the amount roughly in half.
More salad recipes to try
- Ligurian Pesto Macaroni Salad with Sun-Dried Tomatoes
- Mediterranean Chickpea Salad: A Vibrant Seasonal Delight
- Caprese Pasta Salad with Summerโs Vibrant Mediterranean Spirit
- Smoky Spanish Tuna and Potato Salad with Paprika Dressing