Monday, September 24, 2012

RECIPE: Escarole Salad

2 anchovies packed in oil, minced

1 teaspoon Dijon mustard

1 tablespoons red wine vinegar

1 tablespoon lemon juice

¼ red onion minced

5 tablespoons extra-virgin olive oil

Kosher salt and freshly cracked black pepper

4 cups bite-sized pieces escarole

Blend first 5 ingredients in a blender until smooth.

With blender on a low speed, add olive oil in a gentle stream and blend until completely emulsified.

Taste and season with salt and pepper to taste.

Toss dressing with escarole and serve immediately.

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