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.

Peggy Knickerbocker
Source: EatingWell Magazine, November/December 2007




Ingredient Checklist


Instructions Checklist
  • 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.


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; protein 2.4g 5% DV; carbohydrates 2.5g 1% DV; dietary fiber 0.9g 4% DV; sugars 0.4g; fat 8.3g 13% DV; saturated fat 1.3g 6% DV; cholesterol 19.7mg 7% DV; vitamin a iu 1027.8IU 21% DV; vitamin c 7.5mg 12% DV; folate 36.5mcg 9% DV; calcium 26.4mg 3% DV; iron 0.4mg 2% DV; magnesium 10mg 4% DV; potassium 167.7mg 5% DV; sodium 102.3mg 4% DV; thiaminmg 2% DV.