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Mixed Greens

  • Simple Summer Greens with Anchovy Vinaigrette

    Of all the various vinaigrettes and dressings in this book, this is probably the one my husband, Joe, and I make the most. It’s Caesar-ish, thanks to garlic and anchovy, while lots of lemon juice makes it bright and bracing. Dijon gives it a bit of creaminess without actual cream or cheese, and it comes together in a mortar and pestle, which gives it a rustic, extra-homemade quality. We’re anchovy enthusiasts, and if I had a soapbox to stand on to profess my zeal for the tiny fish, I would. I know they’re not for everyone, but if you like the savory bite of Caesar dressing, you’ll absolutely love this.

  • Pear, Gorgonzola and Mesclun Salad

    When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.

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