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; total fat 19.6g 30% DV; saturated fat 2.2g; cholesterol 1mg; sodium 292mg 12% DV; potassium 683mg 19% DV; carbohydrates 17.9g 6% DV; fiber 4.2g 17% DV; sugar 8g; protein 3.7g 7% DV; exchange other carbs 1; vitamin a iu 3478IU; vitamin c 25mg; folate 81mcg; calcium 66mg; iron 2mg; magnesium 33mg; added sugar 1g.