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- For Salad:
- 12 spinach leaves, washed and dried
- 12 radicchio leaves, washed and dried
- 1 fennel bulb, sliced
- 2 medium onions, sliced
- For Dressing:
- 2 anchovies
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1/2 tablespoon sugar
- 1/4 cup grated parmesan cheese
FOR SALAD: Removes stems from spinach leaves and chop leaves roughly. Arrange spinach, radicchio, fennel and onions on serving platter.
FOR DRESSING: Place anchovies, oil, lemon juice, vinegar and sugar in food processor and process until smooth. Spoon dressing onto the salad, sprinkle with parmesan.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
229 calories; 20g total fat; 5mg cholesterol; 179mg sodium; 11g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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