Escarole, spinach, and red onion salad with anchovy garlic d

1 Servings

Ingredients

Quantity Ingredient
1 Garlic clove; minced and mashed to a paste with 1/4 teaspoon salt
1 Flat anchovy fillet; or to taste, chopped
2 teaspoons Balsamic vinegar
1½ tablespoon Fresh lemon juice
¾ teaspoon Dijon-style mustard
⅓ cup Olive oil
8 cups Packed escarole; rinsed, spun dry, and torn into pieces
6 cups Packed fresh spinach leaves; washed well, spun dry, and torn into pieces
1 cup Finely chopped red onion

Directions

DRESSING

SALAD

Can be prepared in 45 minutes or less.

Make the dressing: In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.

In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.

Serves 6 to 8

Gourmet, November 1991

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Oct 31, 1997

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