2 canned anchovies, drained
and rinsed well
1 garlic clove, peeled
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup white wine vinegar
1 tablespoon balsamic vinegar
2 dried tomatoes packed in oil
1 sprig fresh parsley
1/3 cup olive oil
1 head green leaf lettuce, torn into bite-sized pieces
1 head of radicchio, cut into bite-sized pieces
1 bunch watercress, stems removed
1 head endive, sliced into 1-inch pieces
For dressing, combine
anchovies, garlic, salt, pepper, vinegars, tomatoes and parsley
in bowl of food processor. Process until smooth and, with machine
running, add oil in a steady stream until thoroughly combined.
Remove dressing from food processor and set aside. (May be made
ahead and refrigerated for several days. Allow to come to room
temperature before using.)
In a large bowl, toss
together remaining ingredients; toss with dressing and portion
onto salad plates.
