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Tricolore with Parmigiano-Reggiano and anchovy dressing

Time 35 minutes
Yields Serves 4 as a starter; 2 as a main course
Tricolore with Parmigiano-Reggiano and anchovy dressing

Anchovy dressing

1

In the bowl of a food processor or a blender, puree 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

1

In a large wide-mouth bowl, combine the arugula, frisee 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.


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