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.
Nutrition per serving may change if servings are adjusted.
2-3 cloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
⅓ 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.
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.
92 calories;8 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 2 g protein; 37 mcg folate; 20 mg cholesterol; 0 g sugars; 0 g added sugars; 1,028 IU vitamin A; 7 mg vitamin C; 26 mg calcium; 0 mg iron; 102 mg sodium; 168 mg potassium