Bold Winter Greens Salad

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.

Recipe from EatingWell
SERVINGS
12
YIELD
10 servings, about 1-1/4 cups each
PREP TIME
20 mins
TOTAL TIME
20 mins

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.

Recipe from EatingWell
Recipe from EatingWell
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
  • 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)
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Directions
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:
1. 
Tip: 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.
2. 
MAKE AHEAD TIP: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.

nutrition information

Per Serving: cal. (kcal) 92, Fat, total (g) 8, chol. (mg) 22, sat. fat (g) 1, carb. (g) 3, Monosaturated fat (g) 6, fiber (g) 1, pro. (g) 2, vit. A (IU) 5830.83, vit. C (mg) 29.52, sodium (mg) 102, Potassium (mg) 168, Vegetables () 1.5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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