Recipe information
Yield
serves 4
Ingredients
1 rounded teaspoon anchovy paste
2 teaspoons Dijon mustard
1 garlic clove, grated or minced
1 teaspoon Worcestershire sauce
Juice of 1 lemon
1/3 cup EVOO (extra-virgin olive oil)
1/2 cup grated Pecorino Romano cheese
Coarse black pepper
2 small heads or 1 large head escarole, coarsely chopped or torn
1 head treviso (long-leaf radicchio), coarsely chopped or torn
1 cup store-bought good-quality croutons or 2 to 3 slices semolina bread, toasted and cubed
Preparation
In a small bowl, whisk together the anchovy paste, mustard, garlic, Worcestershire, and lemon juice. Stream in the EVOO to form the dressing, then stir in the cheese and lots of black pepper. Add the greens and croutons and toss to combine.
