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. Source: EatingWell Magazine, June 2020

Ian Rynecki


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; 19.6 g total fat; 2.2 g saturated fat; 1 mg cholesterol; 292 mg sodium. 683 mg potassium; 17.9 g carbohydrates; 4.2 g fiber; 8 g sugar; 3.7 g protein; 3478 IU vitamin a iu; 25 mg vitamin c; 81 mcg folate; 66 mg calcium; 2 mg iron; 33 mg magnesium; 1 g added sugar;