Home > Magazine Archives > Sept. 30, 2007 Issue > Features
How To Cook: Getting Started: Recipe: Alice Waters' Mesclun Salad With Anchovy Vinaigrette
Issue: September 30, 2007
Note: Recipe courtesy of Alice Waters Note: The greens in the ingredients list may be substituted with any mix of sweet, peppery and bitter greens. 2 ounces young dandelion leaves 2 ounces young frisée leaves 2 ounces chicory leaves 2 ounces baby arugula leaves 1/2 ounce dill fronds 3 to 5 salt-packed anchovies, rinsed and patted dry 2 cloves garlic, coarsely chopped 1/8 teaspoon sea salt 1/4 cup red-wine vinegar Freshly ground black pepper 1/4 cup extra-virgin olive oil Half a baguette, sliced into 8 1/2-inch-thick pieces and toasted 8 tiny potatoes, boiled, chilled and halved 4 quail eggs, hard-boiled, peeled and halved 2 radishes, thinly sliced 1.
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