Misha Gravenor Photography
Recipe information
Yield
8 to 10 Servings
Ingredients
vinaigrette
1
small garlic clove, peeled
7
anchovy fillets
2
tablespoons fresh lemon juice
2
tablespoons freshly grated Parmesan cheese
2
teaspoons Dijon mustard
1
/2 cup extra-virgin olive oil
salad
10
cups bite-size pieces hearts of romaine (2 to 3 hearts)
3
heads of Belgian endive, cut crosswise into 1/2-inch-wide strips
3
cups (lightly packed) baby arugula
14
kumquats, thinly sliced into rounds, seeded
Need to make a substitution?
Preparation
vinaigrette
Step 1
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 extra-virgin 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.
salad
Step 2
Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.