Using assorted types of leaf lettuce gives this salad color and variety.

Festive Red and Green Salad

2 canned anchovies, drained and rinsed well
1 garlic clove, peeled
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup white wine vinegar
1 tablespoon balsamic vinegar
2 dried tomatoes packed in oil
1 sprig fresh parsley
1/3 cup olive oil
1 head green leaf lettuce, torn into bite-sized pieces
1 head of radicchio, cut into bite-sized pieces
1 bunch watercress, stems removed
1 head endive, sliced into 1-inch pieces

1. For dressing, combine anchovies, garlic, salt, pepper, vinegars, tomatoes and parsley in bowl of food processor. Process until smooth and, with machine running, add oil in a steady stream until thoroughly combined. 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.)
2. In a large bowl, toss together remaining ingredients; toss with dressing and portion onto salad plates.

Serves 8.

Recipe provided courtesy of Pork: The Other White Meat.