Escarole/Spinach/Cilantro Salad with Anchovy Vinagrette

I picked up a lovely head of escarole on a whim Saturday, and promptly stumbled across a version of this recipe in Sunset magazine. Since I was cooking for five or six people on Monday, I added half a bag of spinach and a clump of cilantro to the escarole. It was just enough for five, though everyone wanted more.

1 head escarole, cored and roughly chopped
1/2 bag baby savoy spinach
1/2 cup fresh cilantro leaves

Dressing:
2 cloves garlic
4 anchovies, deboned if necessary
1/4 tsp salt (heaping)
1/4 tsp pepper
Juice of 1 lemon
1/2 cup good olive oil (you may not need this much)

Mash garlic, anchovies, salt and pepper in a mortar. Scrape into small mixing bowl and slowly whisk in lemon juice and some of the olive oil. Taste periodically to ensure the dressing doesn't get too oily. Toss leaves together and drizzle with some of the dressing. Toss, taste and add dressing as necessary.

I added the 1/2 tsp salt the recipe originally called for, but in combination with the anchovies this was slightly too much salt. I believe it also called for more olive oil, but I used less than half a cup and the result verged on unpleasantly slick (though still delicious).

I wasn't very familiar with escarole before I picked up this head at the farmers' market (because it was cheap and beautiful). Wish I could remember which stand it was. I was expecting something bitter, perhaps suitable only for braising, but I was pleasantly surprised to find it slightly nutty and almost sweet.