Ingredients

• 1 head frisee lettuce, torn into pieces
• 1 head round radicchio, torn into pieces
• Handful of basil leaves, whole
• Handful of Italian parsley, whole
• 1/4 sliced almonds, toasted
• 10 shavings of Aged Parmigiano Reggiano
• 1 garlic clove, peeled and lightly crushed
• 2 tablespoons Alce Nero Extra Virgin Olive Oil
• 1 teaspoon lemon juice
• 1 teaspoon Delfino Colatura (Anchovy Essence)
• Freshly ground pepper, to taste
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Toss lettuce, radicchio, basil, and parsley in a large salad bowl, being careful not to bruise the leaves. Scatter almonds on top; then scatter on Parmigiano shavings. In a small bowl, whisk crushed garlic, Alce Nero EVOO, lemon juice, and Delfino Colatura. Toss lightly with salad and sprinkle with pepper.

Adapted from Erica de Mane, "Flavors of Southern Italy"