Source: National Pork Board

Different varieties of leaf lettuce make this salad interesting.

Servings

2 anchovy fillets , rinsed well
1 medium garlic cloves , peeled
0.5 tsp salt
0.5 tsp white pepper , ground
0.5 cup white wine vinegar
1 tbsp balsamic vinegar
2 oz Tomatoes, sun dried, oil pack, drained
1 parsley sprigs
0.33 cup olive oil
2 cup Lettuce, green leaf, fresh, shredded , torn into bite-sized pieces
1 Greens, radicchio, fresh , cut into bite-sized pieces (1 head)
1 Greens, watercress, fresh, sprig , stems removed
1 fresh endive, heads , sliced into 1-inch pieces

1 For dressing, combine anchovies, garlic, salt, pepper, vinegars, tomatoes, and parsley in bowl or food processor.
2 Process until smooth and, with machine running, add oil in a steady stream until thoroughly combined.
3 Remove dressing from food processor and set aside. (May be made ahead and refrigerated for several days. Allow to come to room temperature before using.)
4 In a large bowl, toss together remaining ingredients, toss with dressing and portion onto salad plates.