Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette


  • 2 tablespoons fresh lemon juice
  • 14 kumquats
  • 2 teaspoons Dijon mustard
  • 10 cups bite-size pieces hearts of romaine
  • 3 cups (lightly packed) baby arugula
  • 2 tablespoons Parmesan cheese, freshly grated
  • ½ cup extra-virgin olive oil
  • + 3 more ingredients
    • 1 small clove garlic
    • 3 heads of Belgian endive
    • 7 anchovy fillets

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...

View full recipe at Epicurious


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