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Autumn Vegetable Salad with Teff, Anchovy Vinaigrette & Savahschaff Cheese

Makes 2-4 servings 1 cup teff 3 cups water Zest of one lemon Salt 4 ounces radicchio, leaves torn

Makes 2-4 servings


1 cup teff

3 cups water

Zest of one lemon


4 ounces radicchio, leaves torn

4 ounces roasted cauliflower

3 sunchokes, thinly shaved

1/4 head fennel, thinly shaved

1/4 cup chopped parsley

1/3 cup chopped mint

1 ounce toasted walnuts

2 ounces Savahschaff, pecorino, or parmesan cheese

For the anchovy vinaigrette:

1 cup extra-virgin olive oil

1/3 cup lemon juice

1 clove garlic, minced

5 anchovy fillets, chopped


1. Make the teff: Bring teff and water to a boil in a saucepan. Lower heat to simmer. Cover and cook for 15 minutes. Remove from heat, transfer teff to a fine-mesh strainer and rinse in cold water until cool and water runs clear. Drain well, then mix with a pinch of salt and lemon zest.

2. Combine radicchio, cauliflower, sunchokes, fennel, herbs, and walnuts. Toss in a bowl and season with a pinch of salt.

3. Make dressing: Whisk to combine olive oil, lemon juice, garlic, and anchovy. Season to taste. Dress vegetables with anchovy vinaigrette.

4. Add a mound of teff to each plate. Spoon salad over teff and grate cheese on top.

Per serving (based on 4): 822 calories, 42 grams protein, 25 grams carbohydrates, 5 grams sugar, 73 grams fat, 58 milligrams cholesterol, 2,351 milligrams sodium, 9 grams dietary fiber.