Bitter Greens With Shaved Radish, Almonds and Anchovy Vinaigrette

Democracy Dies successful Darkness

For the vinaigrette

• 4 anchovy fillets, blotted adust connected insubstantial towels
• 1 tablespoonful capers, rinsed and drained
• 1/2 tablespoonful Dijon-style mustard
• 2 tablespoons reddish vino vinegar
• 2 tablespoons caller citrus foodstuff (from 1/2 lemon)
• 1 spoon freshly crushed achromatic pepper
• 1/2 cupful good-quality olive oil
• 1 mean shallot, minced
• Kosher brackish (optional)

For the salad

• 1 caput radicchio, cored and thinly sliced
• 2 heads Belgian endive, cored and chopped lengthwise into precise bladed matchsticks
• 8 leaves escarole, rinsed and dried, chopped into bladed slices
• 1/2 caput fennel, cored and shaved with a mandoline oregon rootlike peeler
• 4 radishes, shaved with a mandoline oregon rootlike peeler
• 2 ounces shaved Parmigiano-Reggiano food (optional)
• 1/4 cupful Marcona almonds, chopped (may substitute toasted chopped almond slices)
• 1 orange, peeled and chopped into bladed rounds, for garnish