Sunday, January 18, 2015

SPINACH AND SPRING MIX LEAVES WITH ANCHOVY DRESSING ENJOY DAN:

SPINACH AND SPRING MIX LEAVES WITH ANCHOVY DRESSING by CHEF DAN:
Serves 4

SALAD:
2 hearts romaine, chopped
6-cups spinach and fresh spring mix leaves
1 cup garlic stuffed olives
1 tablespoon capers
1/4- cup freshly grated Parmesan cheese

ANCHOVY SALAD DRESSING:
4 tablespoon olive oil
2-tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves
1/8-teaspoon freshly ground black pepper
2 anchovy filets, chopped fine
1/4-cup chopped chives

 FOR ANCHOVY DRESSING:
1.   Soak anchovies in buttermilk for 20 minutes.
2.   Drain and set aside.
3.   Combine all ingredients in a Mason jar and shake well.
4.   Chill in the refrigerator.
5.   Before serving, shake vigorously.

SALAD:
1.   In a bowl toss greens, olives, capers and anchovy dressing.
2.   Toss again to coat.
3.   Sprinkle with chives and top with Parmesan cheese.

ENJOY DAN:                                 BON-APPETITE!!





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