• 1 rounded teaspoon anchovy paste
• 2 teaspoons Dijon mustard
• 1 clove garlic, grated or minced
• 1 teaspoon Worcestershire sauce
• Juice of 1 lemon
• 1/3 cup extra virgin olive oil (EVOO)
• 1/2 cup grated Romano cheese
• Coarse black pepper
• 2 small heads or 1 large head escarole, coarsely chopped or torn
• 1 head Treviso (long leaf radicchio) coarsely chopped or torn
• 1 cup store-bought good quality croutons or 2-3 slices semolina bread, toasted and cubed

In a salad bowl, combine the anchovy paste, mustard, garlic, Worcestershire sauce and lemon juice, then stream in the EVOO to form a dressing. Stir in the cheese and lots of black pepper. Add the escarole and Treviso and croutons or cubed toasted bread and toss to combine.

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