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1
To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste.
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2
Add the paste to a small bowl.
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3
Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper.
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4
Mix well.
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5
Whisk in the olive oil gradually.
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6
Add the cheese and whisk again.
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7
Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving).
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8
(You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend.
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9
This is a great way to store the dressing.)
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10
To make the crackers: Heat an 8-inch nonstick skillet over medium heat.
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11
Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet.
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12
The cheese will bubble in the pan.
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13
When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute.
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14
Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute.
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15
Remove the cracker and drain it on paper towels to absorb any excess fat.
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16
Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.
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17
In a large bowl combine the endive, radicchio, and arugula.
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18
Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing).
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19
Toss to coat the leaves evenly.
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20
Arrange the leaves on serving plates.
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21
Sprinkle a bit of Parmesan over each salad.
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22
Split each cracker into 2 or 3 pieces and garnish the salads with them.
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23
Serve immediately.
