Ingredients
1 head radicchio, torn
1 garlic clove
2 whole salted anchovies, mashed
1 T lemon juice
3 T olive oil
1 fennel bulb
1/4 t salt
2 c watercress
2 c arugula
1 T fresh marjoram, chopped
Preparation
Grill radicchio until lightly charred. Mash garlic and salt to a paste and wisk with anchovies, half of lemon juice and half of olive oil. Add radicchio and toss to coat. Cut fennel into wedges then slice crosswise and separate layers. Toss fennel with salt and remaining lemon juice and olive oil. Add radicchio, watercress, arugula and marjoram. Toss until combined.
