Tricolore with Parmigiano-Reggiano and Anchovy Dressing

1. 1

   To make the dressing, combine the anchovies, vinegar, lemon juice, garlic, salt, and pepper in the bowl of a food processor fitted with a metal blade or the jar of a blender and puree.

2. 2

   With the motor running, add the olive oil in a steady stream through the feed tube to create an emulsion.

3. 3

   Turn off the machine, taste for seasoning, and add more salt, pepper, or lemon juice, if desired.

4. 4

   Use the dressing or transfer it to an airtight container and refrigerate for up to three days.

5. 5

   Bring the dressing to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.

6. 6

   To prepare the salad, discard any brown or unappealing outer leaves from the endive and frisee.

7. 7

   Pull the leaves away from the cores, putting them in a large, wide bowl, and discard the cores.

8. 8

   Add the arugula, sprinkle with salt, and toss gently to combine the lettuces and distribute the salt evenly.

9. 9

   Drizzle 1/2 cup of the dressing, sprinkle with 1/4 cup of the Parmigiano-Reggiano, and toss gently to coat the lettuce leaves with the dressing.

10. 10

    Taste for seasoning and add more salt or dressing, if desired.

11. 11

    Pile the salad on a large plate or divide it among four individual plates.

12. 12

    Sprinkle with the remaining 3 tablespoons of the Parmigiano-Reggiano and serve.

* Per serving · 4 servings · Values may vary.