Ingredients

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

1 flat anchovy fillet, or to taste, chopped

2 teaspoons balsamic vinegar

1 1/2 tablespoons fresh lemon juice

3/4 teaspoon Dijon-style mustard

1/3 cup olive oil

• 8 cups packed escarole, rinsed, spun dry, and torn into pieces
• 6 cups packed fresh spinach leaves, washed well, spun dry, and torn into pieces
• 1 cup finely chopped red onion

Description

Can Be Prepared In 45 Minutes Or Less.

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