Dinner tonight! Salad with Parmigiano-Reggiano and anchovy
If you love a good salad, dinner doesn't get much better than this tricolore salad from Nancy Silverton. A simple blend of nicely assertive lettuces (arugula, frisée and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano. You can find the recipe here.
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Photo: Don Bartletti / Los Angeles Times