Salad with Anchovy-Mustard Vinaigrette

cooking.nytimes.com

2 garlic cloves, finely chopped

Kosher salt and black pepper, as needed

6 anchovy fillets, finely chopped

1 tablespoon Dijon mustard

4 teaspoons fresh lemon juice, more to taste

½ cup extra-virgin olive oil

2 quarts cleaned arugula

1 small head radicchio, trimmed and thinly sliced

Directions at cooking.nytimes.com

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