Recipe - Escarole Spinach And Red Onion Salad With Anchovy Garlic D

DRESSING
1 Garlic clove; minced and
mashed to a paste with 1/4
teaspoon salt
1 Flat anchovy fillet; or to
taste, chopped
2 teaspoon Balsamic vinegar
1 One half tablespoon Fresh lemon juice
Three fourths teaspoon Dijonstyle mustard
1/3 cup Olive oil

SALAD
8 cup Packed escarole; rinsed,
spun dry, and torn into
pieces
6 cup Packed fresh spinach leaves;
washed well, spun dry, and
torn into pieces
1 cup Finely chopped red onion

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@pobox.com on Oct 31, 1997