Escarole, Spinach, and Red Onion Salad with Anchovy Garlic D
| Yield: | 1 Servings |
| Categories: |
| DRESSING | ||
| 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 |
| SALAD | ||
| 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 |
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