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Insalata tricolore

Time 40 minutes
Yields Serves 6
Insalata tricolore
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, frisee 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.

Adapted from Mozza executive chef Matt Molina. This will make more dressing than is required for the salads.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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