Source: dLife

A colorful and refreshing summer salad with three varieties of greens, anchovies, and parmesan cheese.

Servings

9 anchovy fillets , minced
0.25 cup red wine vinegar
2 tbsp fresh lemon juice
2 medium garlic cloves , minced
1 tsp kosher salt
0.5 tsp black pepper , freshly ground
0.5 cup extra virgin olive oil
24 oz arugula (or baby arugula)
4 cup Greens, curly endive, fresh, chopped , center stems removed
16 oz Greens, radicchio, fresh , julienned
5 tbsp Cheese, parmesan & romano, grated

1 Whisk together anchovies, vinegar, lemon juice, garlic, kosher salt, and pepper. Blend in olive oil slowly to emulsify into a thick dressing. Reserve on the side.
2 Combine arugula, frisee, and radicchio in a large bowl. Season with 3 tablespoons of Parmigiano-Reggiano. Spoon about 1/2 cup of the dressing and mix well, covering all the lettuces.
3 Separate salad onto six plates and sprinkle rest of Parmigiano-Reggiano over. Serve remaining dressing on the side.

The recipe will make extra dressing than is needed for the salad, it can be saved for another use.