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. Source: EatingWell Magazine, November/December 2007

Peggy Knickerbocker
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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

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.

Nutrition Facts

92 calories; 8.3 g total fat; 20 mg cholesterol; 102 mg sodium. 2.5 g carbohydrates; 2.4 g protein; Full Nutrition