1 head chicory
35 leaves (2 1/2 oz) arugula
1/2 clove garlic
1 salt-packed anchovies, rinsed, filleted, and chopped, or 2 tablespoons anchovy paste
1 tablespoons white wine vinegar (or lemon juice)
Coarse salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil

Wash and dry the greens thoroughly. Shred and put into a large salad bowl. Put the remaining ingredients into a blender and blend until smooth. Pour over the salad greens and toss thoroughly.