Tricolore with Parmigiano-Reggiano and Anchovy Dressing

Name: Tricolore with Parmigiano-Reggiano and Anchovy Dressing
Yield: serves 4 as a starter or 2 as a main course
Ingredients: 5 anchovy fillets (preferably salt-packed), rinsed and backbones removed if salt-packed; 1 1/2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice, plus more to taste; 1 large garlic clove, finely chopped; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 1/2 cup extra-virgin olive oil; 3 large heads red Belgian endive, or 1 large head radicchio leaves, leaves torn into large pieces; 3 large heads frisée; 6 cups loosely packed arugula (preferably wild arugula); Kosher salt; 1/4 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano

January 26, 2012

The red, green, and white tricolore salad, traditionally composed of radicchio, frisée, and endive, is just one of the many ways that Italians celebrate their flag. I like tricolore salads, but this version, which is tossed in an anchovy-enhanced dressing with lots of grated Parmigiano-Reggiano, was my way of sneaking the flavors of a Caesar salad onto the Pizzeria menu without calling it a Caesar. In the rare instance that a Caesar salad is done well, it is one of my favorite salads, but Caesar salad is such a cliché on Italian-American menus—and it’s not even Italian; it was invented in Tijuana—I could never have put it on my menu as such.

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