Recipe for Escarole, Spinach, and Red Onion Salad with Anchovy Garlic D

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Yield:

Ingredients:

Amount	Ingredient
	FOR THE DRESSING ----------------
1 x	garlic clove minced and mashed to a paste with 1/4 teaspoon salt
1 x	flat anchovy fillet or to taste, chopped
2 tsp	balsamic vinegar
1/2 tbl	fresh lemon juice
3/4 tsp	Dijon-style mustard
1/3 cup	olive oil
8 cup	packed escarole rinsed, spun dry, and torn into pieces
6 cup	packed fresh spinach leaves washed well, spun dry, and torninto pieces

Instructions:

Instructions: 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.

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