Insalata Tricolore

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Los Angeles Times


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About 40 minutes


9 anchovy fillets, minced

1/4 cup red wine vinegar

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup best-quality olive oil

4 cups wild or baby arugula (about 1/4 pound)

4 cups frisée, center stems removed (about 1/4 pound)

4 cups radicchio, julienned (roughly one large head)


5 tablespoons grated Parmigiano-Reggiano, divided

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