Ingredients

Yield: 2 Servings

Dressing

• 1 garlic clove
• 2 Anchovies (preferably Sicilian Anchovies packed in the glass jar)
• 2 tsps lemon juice
• ¼ cup Extra Virgin Olive oil
• pinch sea salt
• freshly ground black pepper

Salad

• 1 small head of Romaine
• 1 cup Arugula
• 3 Radicchio leaves, chopped

Directions

1. In a blender, puree garlic, anchovies and lemon juice. Add the olive oil until it emulsifies. Season with salt and freshly ground pepper.
2. Wash romaine, arugula, and radicchio and spin dry. Cut romaine crosswise into 1” pieces. Chop radicchio leaves into thin slices.
3. Place romaine in a salad bowl, sprinkle with arugula and top with radicchio.
4. Add dressing to salad only when ready to eat, toss and serve immediately.
5. Chef’s note: Although canned anchovies will work well with this recipe, the Sicilian Anchovies packed in a glass jar will take it to the next level!