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Bold Winter Greens Salad

Recipe Information

Total Time: 20 minutes
Servings: 10, about 1 1/4 cups each

Nutritional Information

Per Serving: Calories: 92, Carbohydrates: 3 g., Fat: 8 mg., Saturated Fat: 1 mg., Monounsaturated Fat: 6 mg., Protein: 2 mg., Cholesterol: 22 g., Fiber: 1 g., Postassium: mg., Sodium: 102 mg., Added Sugars: 0 mg.

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Bold Winter Greens Salad

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference. And, if you’d prefer to forgo anchovies, find vegetarian¬†substitutes¬†in the tips below.

Ingredients

  • 2-3 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 2 tablespoons lemon juice
  • 1 tablespoon sherry vinegar
  • 3-4 anchovy fillets, rinsed and chopped (see Tip for a vegetarian substitutions)
  • 1/3 cup extra-virgin olive oil
  • 12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole, such as chicory, radicchio and escarole
  • 3 large hard-boiled eggs, (see Tip)

Preparation

  1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.
  2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.

Tips & Notes

Tips:

  • For a vegetarian substitute for anchovies, try replacing them with Kalamata olives, capers or miso.
  • To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.

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Recipe Information

Total Time: 20 minutes

Servings: 10, about 1 1/4 cups each

Nutritional Information

Per Serving: Calories: 92, Carbohydrates: 3 g., Fat: 8 mg., Saturated Fat: 1 mg., Monounsaturated Fat: 6 mg., Protein: 2 mg., Cholesterol: 22 g., Fiber: 1 g., Postassium: mg., Sodium: 102 mg., Added Sugars: 0 mg.

Categories

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Tags

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