Recipe Image

Bold Winter Greens Salad

  • 20 m
  • 20 m
Peggy Knickerbocker
“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.”

Ingredients

    • 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)

Directions

  • 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.
  • 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.
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