It’s one of our favorite winter salads for lunch today—chopped celery hearts and their tender leaves, radicchio, and escarole tossed in a lemony, garlicky, anchovy vinaigrette. Cold, crunchy, bitter, and sharp. It reflects the season, but now that the days are longer and there’s a sense of spring in the air, we can take it. Cook something delicious for yourselves this weekend, dear friends.

 

 

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