Ingredients

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, Is A Nice Match For The Fried Latkes.

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