Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This simple salad, with its lemony dressing and bitter greens, is a nice match for the fried latkes. Ingredients:
1 small garlic clove, peeled |
7 anchovy fillets |
2 tablespoons fresh lemon juice |
2 tablespoons freshly grated parmesan cheese |
2 teaspoons dijon mustard |
1/2 cup extra-virgin olive oil |
10 cups bite-size pieces hearts of romaine (2 to 3 hearts) |
3 heads of belgian endive, cut crosswise into 1/2-inch-wide strips |
3 cups (lightly packed) baby arugula |
14 kumquats, thinly sliced into rounds, seeded |
Directions:
1. For vinaigrette: With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
2. For salad: Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.
|
|