Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6 to 8
Ingredients
For the dressing
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
Preparation
Make the dressing:
Step 1
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.
Step 2
In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.
