Roman Salad
Ingredients:
1 head chicory
¼ pound arugula
1 clove garlic
1 salt-packed anchovy, rinsed, filleted, and chopped, or 2 Tablespoons anchovy paste
1 Tablespoon white wine vinegar (or lemon juice)
Coarse salt and freshly ground black pepper to taste
4 Tablespoons extra virgin olive oil
Instructions:
1 head chicory
¼ pound arugula
1 clove garlic
1 salt-packed anchovy, rinsed, filleted, and chopped, or 2 Tablespoons anchovy paste
1 Tablespoon white wine vinegar (or lemon juice)
Coarse salt and freshly ground black pepper to taste
4 Tablespoons extra virgin olive oil
Instructions:
- Wash and dry the greens thoroughly.
- Shred and put into a large salad bowl.
- Put the remaining ingredients into a blender and blend until smooth.
- Pour over the salad greens and toss thoroughly.