Salad With Parmigiano-Reggiano And Anchovy Dressing

2 faves
More from this source
Los Angeles Times

Comments

Add a comment

Ingredients

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 o

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)

Anchovy dressing

Kosher salt

1/4 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano

You might also like

Breaded Eggplant With Arugula And Parmesan
Whole Living
Shaved Radish, Fennel, And Parmesan Salad
Whole Living
Kale Salad With Apricots, Avocado & Parmesan
The Kitchn
Parmesan Cheese Bowls
Cristina Ferrare
Fava Bean & Parmesan Salad
Bijouxs
Orecchiette With Cherry Tomatoes And Arugula
smitten kitchen
Parmesan Cheese Bowls
Cristina Ferrare
Oven Roasted Potato And Green Bean Salad With S...
The Skinny
Delicata Squash Salad With Roasted Potatoes And...
The Year In Food
Kale Caesar Salad
The Family Dinner