Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.

This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There’s no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter — pleasant though that flavor can be — feel free to add a pinch of salt to help tame the bitterness.

Featured in: 20 Easy Salads For Hot Summer Days. 

Learn: How to Make Salad

Genevieve Ko, Pearl Han, Grace Han

NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Subscribe now for full access.