Mixed Greens and Kumquat Salad Recipe

Ingredients

For 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
For 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

Directions

1. For 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.
2. Gradually add extra-virgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
3. For salad: Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.

Serves 8-10.

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