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Nancy Silverton's salad with Parmigiano-Reggiano and anchovy

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 dressingDon Bartletti / Los Angeles Times
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