Ingredients
- 3 anchovy filets, minced
- 1 tbsp whole-grain mustard, such as Kozlik's Triple Crunch
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice, plus more if needed
- 1/2 tsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
- 1 1/2 pounds endives, outer leaves removed and root end cut off, halved lengthwise if large, and sliced into 1/2-inch lengths
- 2 cups lightly packed baby arugula or roughly chopped frisée lettuce
- 2 tbsp finely chopped flat-leaf parsley (optional)
- Sea salt, to taste
Instructions
In a small bowl, stir together the anchovies, mustard and garlic. Whisk in the oil, lemon juice, Worcestershire and pepper. In a large bowl, toss together the endives, arugula and parsley (if using). Add the vinaigrette and toss well to combine. Taste and add lemon juice and/or salt, as needed.
From Gail's Kitchen