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Dinner tonight! Salad with Parmigiano-Reggiano and anchovy

May 1, 2012 | 12:42 pm

Tricoloredonbartletti

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.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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Photo: Don Bartletti / Los Angeles Times

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