Escarole, Spinach, and Red Onion Salad with Anchovy Garlic Dressing

• 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1 flat anchovy fillet, or to taste, chopped
• 2 teaspoons balsamic vinegar
• 1 1/2 tablespoons fresh lemon juice
• 3/4 teaspoon Dijon-style mustard
• 1/3 cup olive oil
• 8 cups packed escarole, rinsed, spun dry, and torn into pieces
• 6 cups packed fresh spinach leaves, washed well, spun dry, and torn into pieces
• 1 cup finely chopped red onion

1. In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste.
2. With the motor running add the oil in a stream and blend the dressing well.
3. In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.

garlic, anchovy fillet, balsamic vinegar, lemon juice, mustard, olive oil, fresh spinach leaves, red onion

Taken from www.epicurious.com/recipes/food/views/escarole-spinach-and-red-onion-salad-with-anchovy-garlic-dressing-13343 (may not work)