Tricolore with Parmigiano-Reggiano and Anchovy Dressing
- 5 anchovy fillets (preferably salt-packed), rinsed and backbones removed if salt-packed
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon fresh 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
- 3 large heads red Belgian endive, or 1 large head radicchio leaves, leaves torn into large pieces
- 3 large heads frisee
- 6 cups loosely packed arugula (preferably wild arugula)
- Kosher salt
- 1/4 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano
- To make the dressing, combine the anchovies, vinegar, lemon juice, garlic, salt, and pepper in the bowl of a food processor fitted with a metal blade or the jar of a blender and puree.
- With the motor running, add the olive oil in a steady stream through the feed tube to create an emulsion.
- Turn off the machine, taste for seasoning, and add more salt, pepper, or lemon juice, if desired.
- Use the dressing or transfer it to an airtight container and refrigerate for up to three days.
- Bring the dressing to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
- To prepare the salad, discard any brown or unappealing outer leaves from the endive and frisee.
- Pull the leaves away from the cores, putting them in a large, wide bowl, and discard the cores.
- Add the arugula, sprinkle with salt, and toss gently to combine the lettuces and distribute the salt evenly.
- Drizzle 1/2 cup of the dressing, sprinkle with 1/4 cup of the Parmigiano-Reggiano, and toss gently to coat the lettuce leaves with the dressing.
- Taste for seasoning and add more salt or dressing, if desired.
- Pile the salad on a large plate or divide it among four individual plates.
- Sprinkle with the remaining 3 tablespoons of the Parmigiano-Reggiano and serve.
anchovy, red wine vinegar, lemon juice, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil, endive, arugula, kosher salt
Taken from www.epicurious.com/recipes/food/views/tricolore-with-parmigiano-reggiano-and-anchovy-dressing-393670 (may not work)