ESCAROLE, SPINACH, AND RED ONION SALAD WITH ANCHOVY GARLIC DRESSING

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Escarole, Spinach, and Red Onion Salad with Anchovy Garlic Dressing image

Categories     Salad     Blender     Fish     Garlic     Onion     No-Cook     Quick & Easy     Lunch     Salad Dressing     Spinach     Escarole     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

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

Steps:

  • 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.

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