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.

Source: EatingWell Magazine, November/December 2007




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

about 1 1/4 cups
92 calories; protein 2.4g; carbohydrates 2.5g; dietary fiber 0.9g; sugars 0.4g; fat 8.3g; saturated fat 1.3g; cholesterol 19.7mg; vitamin a iu 1027.8IU; vitamin c 7.5mg; folate 36.5mcg; calcium 26.4mg; iron 0.4mg; magnesium 10mg; potassium 167.7mg; sodium 102.3mg.

1 vegetable, 1-1/2 fat