• 7 tablespoons (100 ml) fresh lemon juice
  • 1 teaspoon fish sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoons honey
  • 18 oil-packed anchovy fillets, minced
  • 6 garlic cloves, minced
  • 1 cup plus 2 tablespoons (115 g) freshly grated hard cheese, such as Parmesan or Piave Vecchio cheese
  • 3/4 cup (180 ml) unfiltered sunflower oil
  • 6 tablespoons Vireo Mayer Lemon & Roasted Garlic Olive Oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon Hatch chile powder or spicy red paprika powder
  • 1 tablespoon freshly grated horseradish
  • 1 pound (455 g) mixed chicories, such as Treviso, puntarelle, radicchio, escarole, and endive, trimmed and roughly torn into 1-inch (2.5-cm) pieces
  • 1 fennel bulb, halved, cored, and thinly sliced
  • 1 bunch radishes, trimmed, and thinly sliced
  • 2 kohlrabi or small daikon radishes, peeled and cut into thin half-moons
  • 1 bunch green onions, white and tender green parts, thinly sliced 1/4 in/6 mm thick
  • 1/2 bunch fresh dill, chopped
  • 1/2 bunch fresh flat-leaf parsley, chopped
  • Fresh horseradish for garnish
                              To make the anchovy dressing: In a small bowl, whisk together the Vireo Oil, lemon juice, fish sauce, vinegar, honey, anchovies, garlic, Parmesan, sunflower oil, salt, pepper, chile powder, and horseradish. Cover and refrigerate until ready to use. The dressing can be stored in an airtight container and refrigerated for up to 5 days. Shake well before using.
                              To make the salad: In a large bowl, combine the chicories, fennel, radishes, kohlrabies, green onions, dill, and parsley. Add the dressing and toss to coat evenly. Finely grate the horseradish over the salad and serve.