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

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Credit: Photography by Paola + Murray

Recipe Summary test

total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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