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Ingredients

For the dressing:

• 3 medium garlic cloves
• 6 oil-packed anchovy fillets, minced
• 1/4 teaspoon finely ground sea salt, preferably gray salt
• 1 tablespoon Champagne vinegar
• 1 tablespoon Dijon mustard
• 1/2 tablespoon fresh lemon juice
• 1/4 teaspoon Worcestershire sauce
• 1 dash hot sauce (recommended: Tabasco)
• 1/2 teaspoon fresh coarsely ground black pepper
• 1/2 cup pure olive oil
• 1/4 cup freshly grated Parmesan

For the crackers:

• 2 1/2 cups freshly grated Parmesan
• 3 heads endive, cored and separated into whole leaves
• 1 head radicchio, separated into whole leaves
• 3 cups lightly packed arugula, stems removed
• 1 tablespoon freshly grated Parmesan

Description

Food Network Invites You To Try This Tri-Colore Salad With Frico Crackers And Caesar Vinaigrette Recipe From Michael Chiarello.

Food Network