| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 1 | Garlic clove; minced and mashed to a paste with 1/4 teaspoon salt | |
| 1 | Flat anchovy fillet; or to taste, chopped | |
| 2 | ts | Balsamic vinegar |
| 1 1/2 | tb | Fresh lemon juice |
| 3/4 | ts | Dijon-style mustard |
| 1/3 | c | Olive oil |
| 8 | c | Packed escarole; rinsed, spun dry, and torn into pieces |
| 6 | c | Packed fresh spinach leaves; washed well, spun dry, and torn into pieces |
| 1 | c | Finely chopped red onion |
INSTRUCTIONS
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@pobox.com> on Oct 31, 1997
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