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.

Makes 10 servings, about 1 1/4 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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
3 large hard-boiled eggs (see Tip)

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.

NUTRITION INFORMATION: Per serving: 113 calories; 9 g fat (1 g sat, 6 g mono); 22 mg cholesterol; 7 g carbohydrate; 4 g protein; 5 g fiber; 143 mg sodium; 548 mg potassium.
Nutrition bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Folate (34% dv), Potassium (16% dv).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 1 1/2 fat

TIP: 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 run a constant stream of cold water over the eggs until completely cooled.

MAKE AHEAD TIP: Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.

Great flavor!

Anonymous