1 head Castelfranco Radicchio
1 head Friseé
1 egg yolk
1 tsp or 1 anchovy filet
1 c parmigiano reggiano
¾  c grapeseed or sunflower oil
¼ c olive oil
1 clove large clove garlic
½ lemon juiced & zested
½ c chopped flat-leaf parsley


Heat the oven to 350º

Tear the day old bread into small pieces and toss with a glug of olive oil and a big pinch of flaky sea salt. Toast the bread in the oven until golden brown. Remove from the oven and allow to cool. Once cooled, toss with ¼ c of the chopped parsley. 

In a small mixing bowl, place egg yolk, anchovy, lemon juice and microplane the garlic into the yolk. Add a pinch of flaky sea salt and whisk together. Pour the sunflower oil at a slow drizzle while continuing to whisk. The mixture should thicken slightly. Using the microplane, finely grate all the parmigiano reggiano into the yolk mixture, reserving enough to garnish the salad with. Finish with a teaspoon of Evermill Lemon Pepper and lemon zest.  

Tear the radicchio and frisee into a large serving bowl and toss with the dressing. Mix in the croutons and garnish the salad with the remaining parmigiano reggiano.