Frisee Salad with “Burnt” Garlic Vinaigrette

Vegetables or fish dressed with warm garlicky olive oil and topped with garlic chips can be found in many regions of Spain, from Andalusia to the Basque Country to Catalonia. The Catalans call these “burnt” garlic dishes, and they cook the garlic to a deep brown. This robust bistro-style salad was inspired by one served at Cal Pep, a lunch counter dearly loved by everyone in Barcelona. The proprietor, “Pep” Manubens, suggests including anything from sausage, to cold cuts such as jamón,</