Serves
4 servings
Ingredients
2 small garlic cloves
1 teaspoon anchovy paste or 3 whole anchovy fillets
1 large egg yolk
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Fine kosher salt and freshly ground black pepper
1 head of Lacinato kale or romaine lettuce, ribs removed
1 small head of radicchio, halved, cored and thinly sliced
1/2 cup shaved Parmigiano-Reggiano
Lemon wedges for serving
Procedure
To prepare the dressing: In a mortar and pestle, mash the garlic cloves and anchovy into a paste. Alternatively, make the paste by finely chopping the garlic first, then adding the anchovy and using the flat side of the knife blade to mash the mixture into a smooth paste.
To a medium bowl, add the garlic and anchovy paste and whisk together with the egg yolk, Dijon mustard, Worcestershire sauce, lemon juice and red wine vinegar. While whisking quickly, slowly drizzle in the olive oil until completely incorporated. Taste and adjust seasoning with salt and pepper.
Cut the kale or lettuce crosswise into thin ribbons and transfer to a large mixing bowl; add the radicchio. Toss the greens with enough vinaigrette to generously coat.
Divide between salad plates and top with shaved Parmigiano-Reggiano; serve with lemon wedges.
Recipe variations:
- Swap the radicchio for arugula or thinly sliced radishes.
* SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm and cook foods containing eggs thoroughly
