Salad for All Saints' Day

Trim and clean Carefully trim the endive head, removing any damaged outer parts and the tougher base. If necessary, rinse quickly under cold water and dry thoroughly: the salad should be clean but not wet, to avoid diluting the dressing.

Cut the endive into thin, even strips. A uniform reduction makes it easier to distribute the dressing and gives each bite a balanced texture. Transfer to a large bowl, leaving enough room to toss without compressing the leaves.

Finely slice some chili peppers spicy red peppers. Adjust the amount according to the desired intensity, keeping the cut thin so that the heat spreads throughout the salad without concentrating in too large pieces. Combine the chili pepper to the already chopped endive.

Thoroughly desalt the 50g (1.76 oz) salted anchovies, removing any excess salt and bones. Dry them and chop finely: the consistency should be fine enough to blend with the dressing and evenly flavor the endive.

Add the chopped anchovies to the bowl with the endive and chili pepperStir gently to distribute the fish among the leaves without crushing them. When the mixture appears homogeneous and each component is well distributed, proceed with the seasoning.

Pour in the walnut oil and finish with the apple cider vinegar, adjusting to taste. Toss gently until the leaves are slightly glossy and the dressing is evenly distributed. The acidity of the vinegar should balance the saltiness of the anchovies without making the salad watery.

Serve the salad for All Saints' Day accompanied by roasted chestnuts and mature cheese or with Fontina, as tradition dictates. Serve freshly dressed, when the endive retains its crunchy texture and the scent of walnut oil is unmistakable.