To make the dressing: Chop
and smear the garlic with the anchovies
and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar
, mustard, lemon juice
, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk
in the olive oil
gradually. Add the cheese and whisk again. Set the dressing
aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend
. This is a great way to store the dressing.)
To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese
into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula
, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain
it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.
In a large bowl combine the endive, radicchio, and arugula. Drizzle
enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish
the salads with them. Serve immediately.