You can’t get anything like this in a bottle.
The pretty-in-pink lettuce defies expectation. It's bitter. So bitter. I can relate! Maybe that’s why I love it so much. But if you made a typical vinaigrette of shallots, vinegar, mustard, the usual, then every bite would hurt. Physical pain. You need to offset the sharp 'dicchio with a creamy, nutty, hefty dressing.in 2015, and it’s become the only hobby I’ve stuck to longer than underwater spinning, and that lasted as least a week. I’ve been making it big batch and feasting for days.
All the salad accoutrements aside, the dressing is simple: garlic, anchovies, toasted walnuts, olive oil, white wine vinegar, lemon zest, lemon juice, salt, and pepper. It says to chop the garlic and anchovies first—I skip that and let the food processor do the work. So what if the chops are a little rougher? Give me that garlic. Give me those tiny fishes!
The result is a salty, nutty, savory, unstoppable force. When normally all I can stomach is a fraction of a plate of greens, I ate an entire dinner-sized portion of them. Wow, my life is truly progressing along the path my astrologer predicted! I’m a new person, a person with salad stuck between her happy teeth.
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