Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 tablespoons freshly grated parmesan cheese
- Carbohydrate 7 g(2%)
- Cholesterol 4 mg(1%)
- Fat 12 g(19%)
- Fiber 4 g(14%)
- Protein 3 g(7%)
- Saturated Fat 2 g(10%)
- Sodium 162 mg(7%)
- Calories 147
PreparationFor vinaigrette: With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using. For salad: Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.
PreparationFor vinaigrette: With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using. For salad: Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.
