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Bold Winter Greens Salad

http://www.eatingwell.com/recipes/bold_winter_greens_salad.html

From EatingWell:  November/December 2007

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

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)

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.

Nutrition

Per serving : 92 Calories; 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.