Total time: About 40 minutes
This recipe is from adapted from Mozza executive chef Matt Molina.
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9 anchovy fillets, minced
¼ cup red wine vinegar
2 tablespoons lemon juice
½ teaspoon freshly ground black pepper
½ cup best-quality olive oil
4 cups wild or baby arugula (about ¼ pound)
4 cups frisee, center stems removed (about ¼ pound)
4 cups radicchio, julienned (roughly one large head)
5 tablespoons grated Parmigiano-Reggiano, divided
To make the dressing, place the anchovies, vinegar, lemon juice, garlic, kosher salt and pepper in a small bowl and whisk to incorporate. Slowly add the olive oil into the dressing while whisking to emulsify. This makes about three-fourths cup dressing. Set aside.
In a large bowl, add the arugula, frisee and radicchio, a dash of salt, 3 tablespoons of the Parmigiano-Reggiano and just shy of one-half cup of the dressing and toss well. Divide onto six salad plates and top each with the remaining Parmigiano-Reggiano (1 teaspoon per salad).
Per serving: 199 calories; 2 grams protein; 5 grams carbohydrates; 19 grams fat; 5 milligrams cholesterol; 236 milligrams sodium; 2 grams fiber