Salade frisée à l'anchoiade Recipe

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One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories...! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a fine light entrée, a bed for fish or even a contorno for a seafood dish.

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