Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette


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

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


Best Wine Deals

See More Deals

Snooth Media Network