3 tbsp lemon juice
4 anchovy fillets, finely chopped/minced
2 tbsp extra-virgin olive oil
1 garlic clove
2 tablespoon water
Season with salt and pepper
80 g radicchio (Italian Chicory), thinly sliced
200 g curly kale, chopped
1/2 bulb fennel, fronds removed, thinly sliced bulb core
20 g pine nuts
15 g Parmesan
For the dressing, blend anchovies, garlic, lemon juice, oil, salt, and pepper in a large bowl. It will emulsify once you add the cheese.
Add Parmesan, the greens, the nuts and mix it all together. Season if required.