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!!