Red and Green Salad With Anchovy-Mustard Vinaigrette

• 2 garlic cloves, finely chopped
• Kosher salt and black pepper, as needed
• 6 anchovy fillets, finely chopped
• 1 tablespoon Dijon mustard
• 4 teaspoons fresh lemon juice, more to taste
• 1/2 cup extra-virgin olive oil
• 2 quarts cleaned arugula
• 1 small head radicchio, trimmed and thinly sliced

1. To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt.
2. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice.
3. Slowly whisk in oil until combined.
4. Season with salt and pepper and more lemon if desired.
5. In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves.
6. Serve immediately.

garlic, kosher salt, anchovy, mustard, lemon juice, extravirgin olive oil, arugula, head radicchio

Taken from cooking.nytimes.com/recipes/1015839 (may not work)