When it's fall, it's time to eat chicories. These are bitter lettuces that can stand up to strong flavors like anchovies or even blue cheese.

Ingredients for the Salad

• 1 head of chicory, puntarelle, Belgian or curly endive

• Seasoned breadcrumbs

• Freshly ground black pepper

Ingredients for the Caesar Dressing

• 4 cloves garlic, peeled

• 4 anchovy fillets

• 1 egg yolk

• 1 tablespoon mustard

• 1/3 cup Parmesan cheese

• 1/2 cup olive oil

• 1 tablespoon lemon juice

• 1 tablespoon red wine vinegar

• Salt and black pepper to taste

Serves 2

Directions

1. Blend all ingredients together for the Caesar dressing in a small personal blender or food processor.

2. Prepare the endive by slicing into thin strips with a negi slicer, a small Japanese hand tool used to slice strips of green onions. Place into an ice bath and agitate to remove dirt.

3. Use a salad spinner to drain the water off. Transfer into a separate bowl and dry with a paper towel.

4. Toss the cleaned chicories with some of the dressing and breadcrumbs. Taste the salad before adding more so you don't overdress the salad.

5. Finish with more Parmesan cheese and freshly ground black pepper before serving.