Don Bartletti / Los Angeles Times
June 19, 2013
Try the tricolore salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, frisee and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano.
Recipe: Salad with Parmigiano-Reggiano and anchovy dressing