Mixed Chicory Caesar with “Cacio e Pepe” Croutons

Serves 6

Creamy Anchovy Dressing:

½ cup mayonnaise

1½ teaspoons fresh lemon juice

1½ teaspoons Thai or Vietnamese fish sauce

½ teaspoon Dijon mustard

1⁄8 teaspoon freshly ground black pepper “Cacio e Pepe” Croutons:

½ sourdough baguette, torn into rough

½-inch pieces

1 tablespoon extra virgin olive oil

¼ teaspoon freshly cracked black pepper

¼ cup freshly grated Parmigiano-reggiano cheese

Salad:

3 quarts torn mixed chicories and other bitter greens, such as radicchio, escarole, frisée, dandelion, puntarella and arugula

1 cup thinly sliced mixed radishes, including small daikon and watermelon radishes, if available

Chunk of Parmigiano-reggiano cheese, for shaving

Directions:

In a small bowl, whisk together all the dressing ingredients. Taste and adjust the seasonings.

Make the croutons: Heat the oven to 375 degrees. Line a baking sheet with parchment paper. In a bowl, toss the baguette pieces with the oil and pepper, then arrange them in a single layer on the prepared pan. Bake until lightly browned in spots, about 8 minutes. Immediately transfer them to a bowl and, while they are still hot, toss them with the cheese.

Toss the chicories and radishes with enough of the dressing to coat lightly. Arrange attractively on a serving platter, then scatter the warm croutons on top. Using a vegetable peeler, shave a little Parmigiano-reggiano over the top. Serve immediately.

— FROM JANET FLETCHER’S “GATHER: CASUAL COOKING FROM WINE COUNTRY GARDENS” (JENNIFER BARRY BOOK DESIGN LLC, $45)