Escarole, Spinach, and Red Onion Salad with Anchovy Garlic Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
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 |
1 1/2 tablespoons fresh lemon juice |
3/4 teaspoon dijon-style mustard |
1/3 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:
1. 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.
2. In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.
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