Food

Recipe: Insalata tricolore

CookingLifestyle and Leisure

Total time: About 40 minutes

Servings: 6

Note: 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)

Salt

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.

Each serving: 199 calories; 2 grams protein; 5 grams carbohydrates; 2 grams fiber; 19 grams fat; 3 grams saturated fat; 5 mg. cholesterol; 236 mg. sodium.

Copyright © 2014, Los Angeles Times
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