| 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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