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