Using a variety of greens gives this simple summer salad an interesting mix of textures. The anchovy in the breadcrumbs and sun-dried tomatoes in the vinaigrette are subtle, but key to adding umami.

Ian Rynecki
Source: EatingWell Magazine, June 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat olive oil and anchovy in a small saucepan over medium heat, mashing the anchovy into the oil. Add breadcrumbs and cook, stirring, until crisp, about 2 minutes.

  • Combine tomatoes, vinegar, grapeseed oil, shallot, mustard, honey, salt and pepper in a mini food processor; process until smooth.

  • Combine lettuce, greens, fennel and radishes in a large bowl. Add the dressing and toss to coat. Serve sprinkled with the breadcrumbs.

Nutrition Facts

249 calories; protein 3.7g 7% DV; carbohydrates 17.9g 6% DV; dietary fiber 4.2g 17% DV; sugars 7.9g; fat 19.6g 30% DV; saturated fat 2.2g 11% DV; cholesterol 0.9mg; vitamin a iu 3478.5IU 70% DV; vitamin c 25.4mg 42% DV; folate 81.3mcg 20% DV; calcium 66.4mg 7% DV; iron 1.9mg 10% DV; magnesium 33.2mg 12% DV; potassium 682.7mg 19% DV; sodium 292mg 12% DV; added sugar 1g.