Ingredients
vinaigrette
- 1 small garlic clove, peeled
- 7 anchovy fillets
- 2 tablespoons fresh lemon juice
- 2 tablespoons freshly grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 1/2 cup extra-virgin olive oil
salad
- 10 cups bite-size pieces hearts of romaine (2 to 3 hearts)
- 3 heads of Belgian endive, cut crosswise into 1/2-inch-wide strips
- 3 cups (lightly packed) baby arugula
- 14 kumquats, thinly sliced into rounds, seeded
Description
This Simple Salad, With Its Lemony Dressing And Bitter Greens, Nicely Complements Fried Dishes. Kumquats Add An Extra Oil-cutting Touch Of Acidity.
Bon Appetit Magazine
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