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Ingredients
US|METRIC
8 SERVINGS
- 2 anchovies (drained and rinsed well)
- 1 clove garlic (peeled)
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 cup white wine vinegar
- 1 Tbsp. 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)
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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.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium200mg8% |
| Potassium460mg13% |
| Protein2g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A100% |
| Vitamin C35% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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