5 (2)

Appetizers, Healthy Eating, Mains, Salads

Insalata tricolore

Insalata tricolore
Los Angeles Times

Caesar salad -- romaine, croutons, Parmesan, egg, anchovies, olive oil, lemon juice. Aficionados have always debated whether to include the anchovies, whether to serve the leaves whole or chopped and whether to coddle the egg -- but what about the ... Read more

Total time: About 40 minutes | Serves 6
  • 9 anchovy fillets, minced
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup best-quality olive oil
  • 4 cups wild or baby arugula (about 1/4 pound)
  • 4 cups frisee, center stems removed (about 1/4 pound)
  • 4 cups radicchio, julienned (roughly one large head)
  • Salt
  • 5 tablespoons grated Parmigiano-Reggiano, divided

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.

Note: Adapted from Mozza executive chef Matt Molina. This will make more dressing than is required for the salads.


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