Step 1To 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.
Step 2In 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 for each salad). Serve immediately.