Festive Red and Green Salad
Using assorted types of leaf lettuce gives this salad color and variety.
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.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.