Salad1head of radicchio, outer leaves discarded, leaves coarsely torn2heads of pink witlof, leaves separated3radishes80 gmLigurian olives, or other small black olives, pittedTo serve:flat-leaf parsley and purple basil leavesAnchovy sauce50 gmtin anchovies, drained, oil reserved1 tbsplemon juice1small clove of garlic, finely chopped2 tbspolive oilMozzarella fritters120 gm (2 cups)breadcrumbs made from day-old sourdough bread2 tbspcoarsely chopped flat-leaf parsley, plus extra leaves, to serve2 tbspcoarsely chopped basil1 tspfinely grated lemon rind4 (110gm each) buffalo mozzarella each torn into 4 piecesFor dusting:plain flour, seasoned to taste1egg, lightly beatenFor shallow-frying:olive oil
For anchovy sauce, process anchovies, lemon juice and garlic in the bowl of a small food processor until smooth. Add reserved oil and olive oil, drop by drop at first, then in a slow steady stream until mixture is thick and emulsified. Add 1 tbsp boiling water, season to taste with freshly ground black pepper and combine well. Makes about ¼ cup.
For mozzarella fritters, place breadcrumbs, herbs and lemon rind in a bowl, season to taste with sea salt and ground black pepper and combine well. Dust torn mozzarella in seasoned flour, shaking off excess, then in beaten egg, allowing excess to drain off and coat in breadcrumb mixture, pressing crumbs to adhere. Place on a baking paper-lined tray and refrigerate until just before serving.
Using a mandolin or sharp knife, cut radishes as thinly as possible, then place in a bowl of iced water and refrigerate until ready to serve. Place radicchio, red witlof and drained radish in a bowl and toss to combine well. Divide salad among bowls, then scatter with olives.
Heat 1cm olive oil in a heavy-based frying pan and cook mozzarella fritters, in batches, over medium-high heat, for 2-3 minutes or until crisp and golden. Drain on absorbent paper, then scatter fritters and parsley and purple basil leaves over salads, drizzle with anchovy sauce and serve immediately.