bitter greens w/ fig anchovy vinaigrette

If you live in or near Los Angeles and have not yet tried Osteria Mozza, shame on you.

According to some [my parents], it is the closest to Italy that you will get without actually going.  Since I didn't have enough vacation to go [shame on me], I figured Mozza was a darn good alternate.

And it was.

On my first and only visit [thus far], we enjoyed an amazing meal.  Homemade La Brea breads [which could not have been related to the sub par variety found at your local grocery] were abruptly brought out to whet the appetite.  And whet they did.  This was some of the best bread I have ever had.  I don't know why Nancy Silverton and her bakery would make anything less.   

We had a fabulous meal that evening.  Little did I know that the salad course would make the lasting impression.

Red endive, fennel and Parmigiano Reggiano with date anchovy dressing.  It was incredible.  Tangy sweet meets bitter salt.

I had to try to replicate it.  And I did.  Sort of.

Using what I had on hand, I tossed some chopped radicchio and baby arugula.  In a food processor, I combined a few dried figs, an anchovy fillet, and a garlic clove.  Added a little orange juice and olive oil to the mix.  Same tangy sweet bitter salt.  Shaved some grana padano over top and voila.

I call it fig anchovy vinaigrette.  Darn close enough.     

bitter greens w/ fig anchovy vinaigrette

serves 4

1 large head radicchio

2 generous handfuls [baby] arugula

4 dried mission figs

1 white anchovy fillet

1 garlic clove

1/3 cup fresh squeezed orange juice

1 tbsp balsamic or raw apple cider vinegar [GAPS friendly]

1/4 cup olive oil

grana padano, thinly shaved

Toss the lettuces together in a large salad bowl.

In a food processor, chop the figs, anchovy and garlic until minced.  Add olive oil and orange juice and repeat.  Taste and adjust if needed.

Toss dressing into salad a little at a time (so as not to overdress).

Garnish with grana padano and serve.