Grilled Chicories and Lettuces with Melted Parm and Anchovy Vinaigrette
DRESSING
1 garlic clove, grated on a
microplane
½ shallot, finely minced
(about 1 tablespoon) 1 tablespoon anchovy paste or
4 anchovies, mashed 1 tablespoon capers, chopped 1 tablespoon Dijon mustard 1½ tablespoons fresh lemon
juice
Pinch of salt
Freshly ground black pepper 4 tablespoons olive oil
SALAD
2 head radicchio or Treviso
1 to 2 heads romaine or Little
Gem lettuce
1 bunch dandelion greens 2 tablespoons olive oil
Salt and freshly ground black
pepper
2 ounces Parmigiano-Reggiano
cheese, thinly shaved 8 ounces juicy tomatoes,
chopped
Instructions:
To make the dressing, combine the garlic, shallot, anchovy paste, capers, mustard, lemon juice, salt and pepper to taste in a small bowl; whisk to combine. Slowly whisk in the oil until emulsified. Set aside.
To make the salad, heat a grill to high. Halve the radicchio heads, leaving the cores intact so the heads hold together. Repeat with the lettuce. Lightly oil the radicchio, dandelion greens and lettuce and season with salt and pepper. Grill the heads cut side down for 2 minutes, or until lightly charred. Carefully turn, add the cheese to the tops and grill for 2 minutes more. Arrange on a platter cut, side up; drizzle with the dressing (you may not need all of it), and top with the tomatoes. Crack some pepper over the top and serve, with extra dressing on the side.
Makes 6 to 8 servings
From “Open Kitchen: Inspired Food for Casual Gatherings” by Susan Spungen