About 40 minutes
Adapted from Mozza executive chef Matt Molina. This will make more dressing than is required for the salads.
9 anchovy fillets, minced
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup best-quality olive oil
4 cups wild or baby arugula (about 1/4 pound)
4 cups frisée, center stems removed (about 1/4 pound)
4 cups radicchio, julienned (roughly one large head)
5 tablespoons grated Parmigiano-Reggiano, divided
1. To make the dressing,
place the anchovies, vinegar, lemon juice, garlic, kosher salt and pepper in a small bowl and whisk to incorporate. Slowly add the olive oil into the dressing while whisking to emulsify. This makes about three-fourths cup dressing. Set aside.
2. In a large bowl,
add the arugula, frisée and radicchio, a dash of salt, 3 tablespoons of the Parmigiano-Reggiano and just shy of one-half cup of the dressing and toss well. Divide onto six salad plates and top each with the remaining Parmigiano-Reggiano (1 teaspoon for each salad). Serve immediately.