Salad With Parmigiano-Reggiano And Anchovy Dressing

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Los Angeles Times


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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

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