Serves: 4
Total Calories: 129
1 Trim the frisée or endive, discarding the outer leaves and any that are bruised. Wash the vegetable in several changes of cool water. Dry very well. Tear the frisée, if using, into bite-size pieces. Cut the endive crosswise into narrow strips.
2 In a large salad bowl, mash the anchovy fillets, garlic, and a pinch of salt with a fork to form a smooth paste. Whisk in the oil and vinegar.
3 Add the vegetable and toss well. Add pepper to taste. Season to taste. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roman Spring Salad recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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