Log In / Join Now

Magazine Archives: Sept. 30, 2007

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.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.