Antoni Porowski's Frisée & Escarole Salad

    This fresh frisée salad with a zippy vinaigrette balances out the heaviness in Antoni's Thanksgiving poutine.
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    frisee and escarole saladd

    Recipe by Antoni Porowski

    Start to Finish: 10 minutes

    Servings: 8

    Ingredients

    • 8-oz. piece of Pecorino Romano
    • 2 small cloves garlic, thinly sliced
    • 6 anchovy fillets
    • 6 tbsp. EVOO
    • 2 tbsp. fresh lemon juice (about 1/2 lemon)
    • 1/2 lb. frisée (1 bunch), trimmed and leaves separated (about 8 cups)
    • 1/2 lb. escarole (1 bunch), trimmed and leaves chopped (about 8 cups)

    Preparation

    1. 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.

    2. 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.

    3. Mound the salad on a platter. Using a vegetable peeler, shave more cheese on top of the salad.