Mixed Green Salad With Anchovy Sauce

• 1 1/4 pounds well-cleaned Boston lettuce
• 1/2 pound well-cleaned Belgian endive
• 2 teaspoons Dijon-style mustard
• 1 teaspoon anchovy paste
• 1/4 teaspoon finely minced garlic
• 2 tablespoons red-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste
• 13 cup olive oil

1. Trim lettuce and cut into fairly large but still bite-size pieces.
2. There should be about 8 cups.
3. Put in a salad bowl.
4. Trim endive and cut into bite-size pieces.
5. There should be about 4 cups.
6. Add to the bowl.
7. Put mustard, anchovy paste, garlic, vinegar, salt and pepper in small mixing bowl.
8. Beat with wire whisk while gradually adding oil.
9. Pour sauce over salad greens and toss to blend.

boston lettuce, endive, mustard, anchovy paste, garlic, redwine vinegar, salt, freshly ground pepper, olive oil

Taken from cooking.nytimes.com/recipes/2886 (may not work)