Tricolore Salad with Parmesan & Anchovy Dressing

Nancy Silverton's recipe for Mozza's tricolore salad

I’ve been lucky enough to go to a few Mario Batali restaurants in my life, first at Babbo in New York City and more recently and frequently at Pizzeria Mozza here in L.A. Although Mario’s name is at the forefront of the Mozza restaurants (there’s also the up-scale Osteria Mozza next door to the pizza joint), the day-to-day operations are generally handled by Nancy Silverton, an L.A. food genius behind the La Brea Bakery. I recently picked up her recipe for Mozza’s tricolore salad with anchovy dressing when it was featured in the L.A. Times and was shocked at how easy it was to put together. Don’t be turned off by the mention of anchovies, they disappear into the dressing and lend themselves to a salty, tasty Caesar-like salad. Serve this with bread for a first course or light lunch, or alongside pizza as a quick weeknight dinner. 


Related Recipes:
- Kale Ribbon Salad with Parmesan & Garlic Vinaigrette
- Celery & Parmesan Salad
- Kale, Fennel, & Radish Salad


Nancy Silverton’s Tricolore Salad:

For Dressing

• In a blender, combine 5 anchovy fillets (backbone removed),* 1 1/2 tbsp. red wine vinegar, 1 tbsp. lemon juice, 2 minced garlic cloves, and salt and pepper.
• Blend until smooth, then slowly stream in 1/2 c. extra-virgin olive oil.
• Adjust seasonings as desired.**

For Salad

• Wash and dry 8 oz. baby arugula, 1 head of chopped romaine lettuce, and 1 head of chopped radicchio, removing any bruised pieces of lettuce.***
• Season lettuce with a pinch of good-quality salt and toss with half of the dressing and 1/4 c. grated Parmesan cheese.
• Taste for seasoning, adding more dressing or salt and pepper as desired.
• Divide onto plates and top with an extra sprinkle of grated Parmesan.

Serves four (side dish)
*Preferably salt-packed and rinsed.
**Dressing can be refrigerated and stored for up to 3 days.
***Or use any combination of lettuce you like best.