This fresh frisée salad with a zippy vinaigrette balances out the heaviness in Antoni's Thanksgiving poutine.
Finely grate enough of the cheese to measure 1/2 cup. Mound the garlic and 1/4 tsp. salt on a cutting board. Alternating between the flat and sharp sides of a chef’s knife, mash and chop the garlic and salt together to create a paste. On the same board, finely chop the anchovy fillets, then chop and smear them into the garlic paste.
In a large bowl, stir the garlic paste and the grated cheese. Whisk in the oil and lemon juice. Add the greens and toss until coated; season with pepper.
Mound the salad on a platter. Using a vegetable peeler, shave more cheese on top of the salad.