Name: Escarole, Spinach, and Red Onion Salad with Anchovy Garlic D
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

For an act to be good, it must arise from good motives. And one of those motives must be the glory of God. Where that motive is missing, every act has a fatal flaw. An unsaved man may have some good motives in what he does. That is, he may do something for the sake of others. That is fine, as far as it goes. We do not want to deny that. But it does not go far enough. God commands, “Whether you eat or drink or whatever you do, do it all for the glory of God” (1 Corinthians 10:31). But each thing the unbeliever does breaks this command. For that reason, he never once pleases God.

Tom Wells

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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