Dishing Up the Dirt

Chicory Salad with White Beans, Anchovies & Parmesan

This salad is bright and refreshing while still being pretty darn hearty. It can be served as a meal on its on (I would suggest adding a soft boiled egg if you’re going to eat this as a main) however, this does taste great served along side grilled sausages or chicken thighs. We’re growing a lot of endive this spring at the farm and our CSA members are receiving it in their shares this week for the first time this season. I thought this salad would be a great way to highlight this seasonal gem. Of course you can swap out any chicory you can get your hands on. Escarole or radicchio or a mix of chicories would all be wonderful here.  I love how the slight bitterness of the greens pairs with the salty/umami flavor of the dressing and creamy sweet white beans. And with the beans…if you can, use dried white beans. Their flavor and texture is so much better than canned. Of course canned will work just fine, but I think since they are a main part of the meal it pays to take the time to soak and cook a bag of white beans. Regardless, This is a salad I will continue to come back to all season long. I hope you all enjoy it as much as we do! Cheers from Tumbleweed Farm.

Chicory Salad with White Beans, Anchovies & Parmesan

Prep Time: 20 minutes    Cook Time: 15 minutes    Serves: 6

  • 1/2 pound dried white beans (cannellini, navy or great northern) soaked for 8 hours and drained
  • pinch of salt
  • 5 tablespoons red wine vinegar
  • 1 teaspoon fish sauce
  • 1 tablespoon honey
  • 7 oil-packed anchovy fillets, finely chopped
  • 4 garlic scapes, finely chopped (or cloves)
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup + 1 tablespoon olive oil
  • pinch of salt and pepper
  • 1/4 cup freshly grated parmesan cheese + extra for topping
  • 1 head of endive  (about 1 pound) or a mix of chicories, torn into 1 inch pieces
  • 4-5 radishes, very thinly sliced
  • 1/2 cup parsley leaves, chopped


  1. Prepare the beans. Drain the soaked beans and place them in a pot with enough water to cover them by 3 inches. Add a hefty pinch of salt and bring to a boil. Cover, and reduce the heat to a low simmer and cook the beans until tender. Anywhere from 45 minutes to 1 1/2 hours depending on the freshness of your beans. Drain and set aside.
  2. In a wide mouth mason jar whisk together the vinegar, fish sauce, honey, anchovies, garlic scapes, dried thyme, pepper flakes, olive oil, salt, pepper and parmesan.  Cover the jar and set aside.
  3. In a large salad bowl toss the endive leaves with the radishes and parsley. Top with the beans and drizzle with the dressing. toss everything together until evenly coated. Sprinkle with additional parmesan cheese and serve.


Use this recipe as a guide. Adjust measurements and ingredients as necessary

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One thought on “Chicory Salad with White Beans, Anchovies & Parmesan

  1. Nona Moore says:

    Looks and sounds so good!!

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