Four as a starter; two as a main course
5 anchovy fillets (preferably salt-packed), rinsed (backbones removed if salt-packed)
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh-squeezed lemon juice, plus more to taste
1 large garlic clove, finely chopped
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup extra-virgin olive oil
In the bowl
of a food processor or a blender, purée the anchovies, vinegar, lemon juice, garlic, salt and pepper. With the motor running, add the olive oil in a steady stream through the feed tube to create an emulsion. Taste for seasoning and add more salt, pepper or lemon juice if desired. This makes a generous one-half cup dressing; use the dressing or transfer it to an airtight container and refrigerate it for up to 3 days. Bring it to room temperature before serving.
Salad and assembly
6 loosely packed cups arugula
5 packed cups frisée (leaves torn from the heads)
3 red Belgian endive, core removed and discarded leaves pulled from the core (you can substitute 4 cups torn radicchio leaves)
1/4 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano
1. In a large wide-mouth
bowl, combine the arugula, frisée and endive. Sprinkle with one-half teaspoon salt or to taste, and toss gently with your hands to distribute the salt evenly. Drizzle one-half cup of the dressing and sprinkle over one-fourth cup of the Parmigiano-Reggiano, tossing gently with your hands to coat the lettuce leaves with the dressing. Taste for seasoning and add more salt, dressing or lemon juice if desired.
2. Pile the salad
on a large plate or divide it among 4 individual plates. Sprinkle the remaining 3 tablespoons of the Parmigiano-Reggiano over the top and serve.
Each of 4 servings: