Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6 to 8

　　

For the dressing

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

　　

Make the dressing:

Step 1

In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.

　　

Step 2

In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.