Chicory and radicchio salad with anchovy and garlic dressing

Ingredients for 4 servings:

• 2 chicory
• 1 radicchio
• 4 slices of ciabatta
• some olive oil for frying
• 50 g Parmesan, sliced
• 4 anchovy fillets, marinated in oil
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tsp mustard
• 2 tbsp red wine vinegar
• pepper
• possibly salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Separate the chicory and radicchio leaves, wash them, spin them dry, and cut them into strips. Dice the ciabatta, fry them in heated oil until golden brown, and then drain the fat on kitchen paper. Peel the garlic cloves and chop or crush them very finely. Cut the anchovy fillets into small pieces. Heat the oil in a small pan and sauté the garlic and anchovy fillets over low heat, mashing the anchovy fillets with a fork. Stir in the mustard and vinegar and season with pepper and salt, if desired. Mix the chicory and radicchio, drizzle with the dressing, and serve sprinkled with the croutons and Parmesan shavings.