1.75 ounces or 16 anchovy fillets (you will need a little over 1 can)
1 large clove of garlic, grated or finely minced
juice of 1 lemon
2 tbsp white wine vinegar
½ cup olive oil
1 large head of frisée (alternatively use escarole or radicchio), chopped
freshly ground black pepper
Instructions
Finely chop the anchovies and add to a small bowl. Add the garlic, lemon juice and white wine. While whisking, stream in the olive oil.
Place the frisée in a large bowl, add half of the dressing, toss to combine. Depending on your taste add a little more dressing at a time. I like my salad lightly dressed and used about ¾ of the dressing. Transfer to a platter and sprinkle with black pepper. Pour yourself a glass of wine and serve!
Recipe by Cooks and Kid at https://cooksandkid.com/frisee-with-anchovy-vinaigrette/