L’Insalata de Catoriana
 
Makes 6 to 8 servings
Ingredients
  • 3 medium garlic cloves
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 anchovy fillets, packed in oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • ½ cup extra-virgin olive oil
  • 3 cups arugula
  • 3 cups torn red leaf lettuce
  • 1 small head radicchio, trimmed and thinly sliced
  • ½ cup thinly sliced fennel bulb
  • ¼ cup torn fennel fronds
  • Edible flower petals*
  • 3 to 4 soft-cooked eggs, halved
Instructions
  1. Using the flat side of a knife or a mortar and pestle, make a paste of garlic, salt, pepper, and anchovies.
  2. In a small bowl, whisk together garlic paste, mustard, and lemon juice. Slowly whisk in olive oil until combined.
  3. To a large bowl, add arugula, red leaf lettuce, radicchio, and sliced fennel and fronds; toss with enough dressing to lightly coat leaves. Sprinkle with petals and top with eggs. Serve immediately with any additional dressing.
Notes
*We used petals from Gourmet Sweet Botanicals, gourmetsweetbotanicals.com.
Recipe by Victoria at https://victoriamag.com/linsalata-de-catoriana/