Mixed Bitter Greens and Kumquat Salad with Anchovy Vinaigrette

Name: Mixed Bitter Greens and Kumquat Salad with Anchovy Vinaigrette
Yield: 8 to 10 Servings
Ingredients: 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; 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

By Jayne CohenPhotography by Misha Gravenor

November 3, 2008

Image may contain Plant Food Vegetable and Bowl

Misha Gravenor Photography

Recipe notes