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Green Salad with Anchovy Balsamic Vinaigrette

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2 cloves garlic
2/3 cup olive oil
6 canned anchovy fillets, well drained
3 tablespoons minced Italian Parsley
2 tablespoons minced Scallions
¼ cup Balsamic Vinegar (I split this ¼ with red wine vinegar because I don’t like a sweet dressing)
½ teaspoon freshly ground pepper
Salt to taste

Combine the garlic, scallions, parsley and anchovies and whiz them in the Cuisinart.  Scrape down the sides and add the vinegars. Add the pepper and then while the Cuisinart is running, drizzle the olive oil through the chute. Then add your salt. The original recipe says to put the smashed garlic in the olive oil and let it steep for 2 hours, but who has the patience for that?

The lettuces can be a combination of mache, romaine, butter and arugula. I like to add radishes, Jerusalem Artichokes and Avocado. Some cherry tomatoes are good and Persian cucumbers, peeled and with the seeds scraped out.

 

- Recipe courtesy of Laraine Newman

 

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