Salad with Parmigiano-Reggiano and anchovy dressing

Name: Salad with Parmigiano-Reggiano and anchovy dressing
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Anchovy dressing; 5 fillets anchovy fillets (preferably salt-packed), rinsed (backbones removed if salt-packed); 1 liters loosely packed cups arugula; 0 teaspoons freshly ground black pepper, plus more to taste; 4 servings Recipe: Butter lettuce with nuts, bacon, cheese, egg and sherry vinaigrette; 4 servings Cooking; 4 servings Food; 1 liters packed cups frisée (leaves torn from the heads); 1 large garlic clove, finely chopped; 4 Each of servings: 376 calories; 8 grams protein; 20 grams carbohydrates; 16 grams fiber; 31 grams fat; 6 grams saturated fat; 10 mg cholesterol; 2 grams sugar; 608 mg sodium; 1 teaspoons kosher salt, plus more to taste; 4 servings Kosher salt; 1 Tbsp fresh-squeezed lemon juice, plus more to taste; 118 milliliters extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano; 2 larges 2. Pile the salad on a large plate or divide it among 4 individual plates. Sprinkle the remaining 3 tablespoons of the Parmigiano-Reggiano over the top and serve; 3 red Belgian endive, core removed and discarded leaves pulled from the core (you can substitute 4 cups torn radicchio leaves); 2 Tbsps red wine vinegar; 4 servings Salad; 4 servings Salad and assembly; 4 servings Nancy Silvertons salad-making pointers; 4 servings Recipe: Salad with Parmigiano-Reggiano and anchovy dressing; 4 servings Master chef Nancy Silverton creates a salad named - Tricolore with Parmigiano-Reggiano and Anchovy Dressing at Mozza restaurant on Melrose Ave in L.A; 4 servings Master chef Nancy Silverton creates a salad named - Tricolore with Parmigiano-Reggiano and Anchovy Dressing at Mozza restaurant on Melrose Ave in L.A. (Don Bartletti / Los Angeles Times); 4 servings Servings: Four as a starter; two as a main course; 4 servings Copyright; 4 servings Don Bartletti / Los Angeles Times; 4 servings Education; 4 servings Entertainment; 4 servings Loading

Salad with Parmigiano-Reggiano and anchovy dressing is a gluten free and pescatarian recipe with 4 servings. This side dish has 481 calories, 11g of protein, and 44g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, servings: four as a starter; two as a main course, entertainment, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.