Ingredients
- 2 anchovies (drained and rinsed well)
- 1 clove garlic (peeled)
- 1/2 teaspoon salt
- 1/2 teaspoon 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 leaf lettuce (torn into bite-sized pieces)
- 1 head radicchio (cut into bite-sized pieces)
- 1 bunch watercress (stems removed)
- 1 head endive (sliced into 1-inch pieces)
Directions
- 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.
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