Bold Winter Greens Salad

Bold Winter Greens Salad

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From: EatingWell Magazine 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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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)


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  • Ready In

  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.

Nutrition information

  • Serving size: about 1 1/4 cups
  • Per serving: 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; 1028 IU vitamin A; 7 mg vitamin C; 26 mg calcium; 0 mg iron; 102 mg sodium; 168 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 1-1/2 fat

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