Tricolor SALAD with Caesar VINAIGRETTE
(from kylerhea’s recipe box)
If you’ve been to Michael Chiarello’s restautant, Tre Vigne, in California’s Napa Valley, or have seen his TV show on the Food Network, you may be enjoying his Italian cooking, which features big flavors and pleasing unexpected twists. In this salad, he skips the egg found in the classic Caesar dressing and then pairs this lighter dressing with an unusually full-bodied leafy salad. Anchovy lovers, this one’s for you!
Adapted from At Home with Michael Chiarello, by Michael Chiarello (Chronicle Books, 2005).
Fast Fact: Arugula gets its bite from health-promoting sulfur compounds related to those in watercress.
Quick Tip: This dressing likes to sit so that the garlic and anchovy flavors can bloom, so if possible, make it a day ahead. Remove from the refrigerator 1 hour before using to bring it to room temperature.
Source: Wildberries - link from this pageServes 6 people
- 2 cloves garlic
- Finely ground sea salt, preferably gray salt
- 6 olive oil-packed anchovy fillets, minced
- 1 tablespoon Champagne vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- Dash of Tabasco sauce or other hot-pepper sauce
- Freshly ground coarse black pepper
- 1/2 cup olive oil
- 2 tablespoons freshly grated Parmesan cheese
- 3 heads Belgian endive, separated into whole leaves
- 1 head radicchio, separated into whole leaves
- 3 cups (about 3 ounces) lightly packed arugula, tough stems removed
- 1 tablespoon freshly grated Parmesan cheese
For the dressing: On a cutting board, chop and smear the garlic and 1/4 teaspoon salt together until you create a smooth paste. Transfer the paste to a small bowl and add the anchovies, vinegar, mustard, lemon juice, Worcestershire sauce, Tabasco sauce, and 1/2 teaspoon pepper. Mix well. Gradually whisk in the olive oil. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer. You should have about 3/4 cup.
In a large bowl, combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to coat the leaves lightly (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on 6 individual plates. Sprinkle 1/2 teaspoon of the grated Parmesan over each salad. Serve immediately.