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.
10 servings, about 1 1/4 cups each
Active Time: 20 minutes |
Total Time: 20 minutes
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)
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.
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.
Per serving :
8 g Fat;
1 g Sat;
6 g Mono;
20 mg Cholesterol;
2 g Carbohydrates;
2 g Protein;
1 g Fiber;
102 mg Sodium;
168 mg Potassium
Exchanges: 1 vegetable, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.
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.