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Salad with Parmigiano-Reggiano and anchovy dressing
LOS ANGELES TIMES14Ingredients
35Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- dressing (Anchovy)
- 5 anchovy fillets (preferably salt-packed, rinsed, backbones removed if salt-packed)
- 1 1/2 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice (fresh-squeezed, plus more to taste)
- 1 large garlic clove (finely chopped)
- 1/2 tsp. kosher salt (plus more to taste)
- 1/4 tsp. freshly ground black pepper (plus more to taste)
- 1/2 cup extra virgin olive oil
- 6 arugula (loosely packed cups)
- 5 frisée (packed cups, leaves torn from the heads)
- 3 Belgian endive (core removed and discarded leaves pulled from the core, you can substitute 4 cups torn radicchio leaves)
- dressing (Anchovy)
- kosher salt
- 1/4 cup Parmigiano Reggiano (freshly grated)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium690mg29% |
| Potassium1260mg36% |
| Protein7g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber12g48% |
| Sugars<1g |
| Vitamin A170% |
| Vitamin C50% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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