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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.
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2
With the motor running, add the olive oil in a steady stream through the feed tube to create an emulsion.
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3
Turn off the machine, taste for seasoning, and add more salt, pepper, or lemon juice, if desired.
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4
Use the dressing or transfer it to an airtight container and refrigerate for up to three days.
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5
Bring the dressing to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
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6
To prepare the salad, discard any brown or unappealing outer leaves from the endive and frisee.
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7
Pull the leaves away from the cores, putting them in a large, wide bowl, and discard the cores.
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8
Add the arugula, sprinkle with salt, and toss gently to combine the lettuces and distribute the salt evenly.
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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.
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10
Taste for seasoning and add more salt or dressing, if desired.
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11
Pile the salad on a large plate or divide it among four individual plates.
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12
Sprinkle with the remaining 3 tablespoons of the Parmigiano-Reggiano and serve.
