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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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